Ingredients
- 250g of Whole wheat shortcrust pastry
- 150g of Ricotta cheese
- 150g of Smoked salmon
- 1 Zucchini
- Salt and pepper to taste.
Proceedings
Whole-wheat Fagottini with ricotta, salmon and zucchini is a dish that, as in my best tradition, can be adapted to several courses: a little appetizer, a little main course, a little main dish.
They require a little preparation but the result is a tasty, flavorful and healthy dish that is perfect for dinner parties.
To prepare them, I used this silicone muffin pan.
Proceedings
1 Done | Wash the zucchini and cut it into cubes |
2 Done | Put it to cook in a nonstick pan with water. |
3 Done | Meanwhile, roll out the shortcrust pastry and cut out 12 disks 8 cm in diameter |
4 Done | When the zucchini is almost cooked and nice and soft, add the chopped salmon, adjusting the salt and pepper |
5 Done | Turn off the heat and add the cottage cheese, mixing well |
6 Done | Place 6 disks of dough in a muffin tin as in the picture |
7 Done | Fill with part of the dough and cover with the remaining discs, pressing to make them fit well |
8 Done | Bake in the oven at 180 degrees for 45 minutes |
