400 g of ricotta
2 eggs
1 large zucchini (approximately 300 g) coarsely chopped
Salt to taste
A pinch of nutmeg
400 g of ricotta
2 eggs
1 large zucchini (approximately 300 g) coarsely chopped
Salt to taste
A pinch of nutmeg
Place all ingredients in a food processor
Process well
Bake in a round, greased mold with a hole in the center (about 20 cm in diameter), for 60 minutes at 200°C preheated oven
Remove from oven and let cool for 20 minutes
Unmold and serve with slices of prosciutto
Serves 8.
