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Mini ricotta and zucchini flan with a heart of taleggio

Tonight a mosquito, I drove him crazy.

It is a post from mid-October and I'm talking about mosquitoes! Seriously!

He started about three I point to buzz in your ear on the backs of both hands, face and then continued to run undisturbed ... I woke up to kill her ... no, the cunning hiding.

At four o'clock I left the battlefield, I went to sleep on the couch ...

This morning, however, came the revenge, the more unhappy I was buzzing between her legs, but fortunately the light of day has made me visible, sbam ! Dealt a blow and I made out

fantastic ... I wonder why this year the mosquitoes are so numerous and durable.

Outside are 10 degrees and I can not explain why.

Is it because now you can buy everything in all seasons, talking about the food of course.

So if we can buy cherries in November, maybe the just punishment are mosquitoes in October ...

transforms

These tanks are the latest fruit of the harvest of the garden of my zucchini, then a 0 mileage and good, and stirring stirring I finally found a recipe that does not become the prince transforms vat neither too hard nor too soft ...

Try you too:

Ingredients

400 g

zucchini 250 gr ricotta 2 eggs

3 tablespoons grated Parmesan

Nutmeg Salt and pepper

Oil and Garlic butter

Salvia

bread crumbs 4 tablespoons chopped

Taleggio cheese (optional)

Cook the zucchini in a large pan with oil and butter with a clove of garlic and sage.

Once cooked, set aside and cool

Puree the zucchini. In a bowl

sbattete la ricotta con le uova, il sale, la noce moscata e il grana.

Aggiungete poi la purea di zucchine.

Oliate 4 stampini (o sei a seconda della grandezza) e cospargeteli di pane grattato.

Riempite gli stampini con il composto mettete un pezzetto di taleggio al centro e cuocete a 200° per mezzora.

Fate raffreddare un po’ e sformate nei piatti.

Ci sta bene del pesto come decorazione ma avevo troppa fretta e non l’ho fatto.