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Zucchine (Courgettes) Tart

Torta di zucchetti

Zucchine (Courgettes) Tart Courgette recipe from the Modena Province. The tart must be cut into cubes and served warm or cold, as a starter; it can be accompanied by other savoury tarts or fry-ups.

Difficulty: Medium

Ingredients: for the shortcrust pastry: 200 g of flour, 100 g of ricotta (goat’s cheese), 100 g of butter, salt to taste. For the filling: 500 g of sliced and buttered zucchini, 2 whole eggs, salt to taste, pepper, 1 200 g mozzarella cheese cut into small dices, 1 generous handful of grated Grana cheese, 1 mould 24 cm across.

Preparation: prepare the shortcrust pastry with the abovementioned ingredients and line the mould with it, keeping some to make the strips used to close the tart. Prepare the filling with the zucchini, the beaten eggs, the mozzarella dices, the Grana cheese, salt and pepper and then pour it over the pastry, criss-cross the strips (prepared and baked at 180° for around 40/45 minutes) to form a lattice on top of the tart.

Suggested white wine Riesling Italico dei Colli bolognesi



Recipe sent by: Anna Cavazzuti - Pozza di Maranello (MO)

Last modified Nov 07, 2011

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