Recipe posted by FDM - Translation by FDM - Go to italian recipe
- 4 eggs
- 250g ricotta cheese
- 3 tablespoons grateed parmesan cheese
- 2-3 zucchini
- 1 bunch of basil (8-10 leaves)
- 1 sprig of mint
- 1-2 tablespoons pine nuts
- 1 lemon
- 1 onion
- extra vergin olive oil
- milk
- salt
In a bowl beat the eggs with the grated cheese, some spoonfuls of milk and a pinch of salt. With the mix cook 2 thin omelettes in a large oiled skillet. Transfer the omelettes on cooking paper and let cool off. Wash the zucchini, cut the tips and cut in sticks. In another skillet brown a little piece of minced onion with 2 tablespoons of oil, add the zucchini and cook on high-heat for about 10 minutes: at the end zucchini must be cooked but still crisp. Salt and flavour with some lemon zest. In a bowl mix the ricotta cheese with minced basil and mint until creamy, then spread this mix on the cold omelettes. Spread the zucchini on the ricotta cream, sprinkle with toasted and chopped pine seeds, then roll the omelettes and wrap them with film. Let rest in fridge for at least an hour, remove the film and cut the omelettes into logs 3-4cm lenght. Arrange the "sushi" on a plate and serve.