Welcome to Paulina Kitchen. Today, continuing with our collection of heterodox cakes: Ricota and Zucchini cake recipe with a touch of salcita at the end that you fall on ass. I tell you so.
They end up being as divine and super transportable cake mass snacks. They are great for parties or birthdays or simply if you have to bring food to a together.
I leave below the video that illustrates this and two other recipes from the series of heterodox cakes. If after seeing how great the desire to subscribe to my channel arises, they can do it by clicking here
On this recipe of Ricota and Zucchini cake in rolls.
This Ricota and Zucchini cake recipe is a large combination of flavors. Not so much for the main ingredients, which are delicious but rather soft, but for the great details it has.
The first great detail is the crushed nut. This not only adds a rustic and delicious flavor but also provides texture and crispy elements that add up a lot.
Then we have the mint. Here we do find an intense flavor, but well provided, in its fair amount, complement and enhance the rest of the flavors. It also brings a fresh touch that really ends it very much.
The last one, but not for that, detail is the olive and honey oil sauce. The perfect sweet touch to finish completing this recipe of Ricota and Zucchini cake.
The Zapallitos cake is another great heterodox cake recipe.
Without more to say, I leave you with the recipe:
Ingredients
almost a dozen rolls
-Ricota and Zucchini:
-250g. Ricota
-25g. of Parmesan cheese,
-1/2 garlic clove
-1 zucchini
-5 nuts
-Chasca -ex athetic
-Pimienta
-Miel
-Ecoite
de Oliva
Step by step to make this recipe of Ricota and Zucchini cake
Rollitos of pure love
1- The first thing we are going to do is cut the Zucchini, and we will do it in a simple way, in round fetites.
2- We are going to place the slices on a iron on the fire with nothing. We let them brown on one side and the other. Once they are well asaditos, we are going to get them out of the fire. They don't take long to cook, so stay tuned.
3- We are going to take our cake mass and we will stretch it on the table. We are going to grab it from the tips and throw to give it a square shape.
4- We turn the ricota on the dough and with a spatula we distribute it throughout the mass surface.
5- On top of the ricota, we are going to distribute our Zucchini slices, then above we will throw our crushed nuts and then some fresh mint leafs. We are going to add salt and pepper.
6- The next step is to roll, which pionone, taking the dough from one of the sides and enrolling it (yes, invented words, and what?) About itself until you get a stuffed dough sausage. We close the dough at the edges.
7- With a knife that does not have a mountain, we are going to cut our sausage into chubby fetas.
8- We place our rolls in a fountain and take them to the oven 180º until the dough is well golden.
9- While the rolls cook, we are going to grab a bowl and mix olive oil with some tablespoons of honey.
10- Once the oven rolls leave, before serving them, we will paint them with that mixture we made. And the only thing left is to eat them and be happy.
And garlic and cheese when?