PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

  • 2 zucchinis diced
  • 2 small carrots diced
  • 2 small potatoes diced
  • 1 celery stalk diced
  • 15 ml (1 tbsp) butter
  • 30 ml (2 tbsp) Stefano’s olive oil
  • Salt and pepper
  • 350g (3/4lb) ricotta cheese
  • 2 eggs
  • 30 ml (2 tbsp) grated pecorino cheese or parmigiano
  • 60 ml (1/4 cup) italian parsley finely chopped

PREPARATION:

  1. Boil lots of water in a pot to blanch all diced vegetables, about 2-3 minutes. Drain and put aside.
  2. In a Julienne 24cm sauté pan, heat oil and butter to brown the vegetables for 5 to 7 minutes. Season with salt and pepper and place on a plate to cool.
  3. Meanwhile, preheat oven to 175C (350F)
  4. In a bowl, mix the ricotta, eggs, pecorino and parsley. Season with salt and pepper. Add the diced vegetables in the ricotta mixture and mix well once more.
  5. Butter the mini muffins molds and fill with mixture. Bake in the oven for 30 minutes and serve warm.