Ingredienti per Cornetti salati con zucchine e carote
- basilico
- carote
- formaggio cremoso
- formaggio fresco
- formaggio philadelphia
- olio
- pasta sfoglia
- pepe
- prezzemolo
- prezzemolo tritato
- ricotta
- sale
- uova
- zucchine
Preparazione della ricetta
Come preparare: Cornetti salati con zucchine e carote
- Preheat the oven to 200°C.
- Roll out the puff pastry and cut out triangles of equal size.
- In a bowl, mix together the ricotta, philadelphia cheese, and a pinch of salt and pepper.
- Add the chopped basil, parsley, and grated carrots to the bowl and mix well.
- Spoon a small amount of the mixture onto the center of each pastry triangle.
- Top with a slice of zucchini and a sprinkle of parmesan cheese.
- Fold the pastry triangles into cones and press the edges to seal.
- Brush the tops with oil and bake for 20-25 minutes or until golden brown.
Per maggiori dettagli o varianti vai alla ricetta completa.