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Thousand-leaf zucchini and ricotta

Photo of the Thousand-leaf zucchini and ricotta – recipe of Thousand-leaf zucchini and ricotta on DeliRec
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Thousand-leaf zucchini and ricotta

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Tempo de preparo

40 min(s)


12 servings


  • Puff pastry | 300 g
  • Fresh ricotta | 100 g
  • Sour cream | 100 g
  • Mini zucchini | 250 g
  • Olive oil |  to taste
  • Vinegar |  to taste
  • Salt |  to taste
  • Black pepper |  to taste


  1. Open the puff pastry as indicated on the package, and take the already opened one to the freezer for 20 minutes. Remove and cut rectangles of 2 cm by 10 cm. Bake in a non-adherent shape for 10 minutes and you can hear them golden.
  2. Ricotta cream: take the ricotta and cream to the food processor, add salt and pepper to taste, process until you get a smooth cream
  3. Laminate the zucchinis on the mandolin oi, cut super thin with a knife, and take them to a bowl, season with oil and vinegar, salt and pepper and leave to rest for 20 minutes before using (this will make them more flexible to be folded over the cream.
  4. Assembly: on a rectangle of puff pastry, apply ricotta cream with the help of a pastry bag. Then arrange zucchini slices, bending them to add volume. (Optional: finish with fleur de sel)

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