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Zucchini rolls stuffed with ricotta, turkey breast and leek

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Zucchini rolls stuffed with ricotta, turkey breast and leek

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

30 min(s)

Porções

10 servings

Luciana Moura

@lucianammachado
  • Ingredients
  • Recipe
  • Japanese zucchinis2 unit(s)
  • Ricotta200 g
  • Turkey breast200 g
  • Leek3 unit(s)
  • Sour Cream1 can(s)
  • Salt to taste
  • Black pepper to taste
  • Fresh thyme to taste
  • Olive oil to taste
  1. Cut the zucchinis lengthways into thin slices and set aside, Beat the ricotta in a blender with salt, black pepper and olive oil until it turns into a paste; Chop the leek into thin slices and sauté quickly in olive oil with a pinch of salt. Reserve In a bowl, turn the ricotta paste, add the minced turkey breast, the leek and the cream; Mix well and check the salt. If necessary, coke a little more until it is to your liking;
  2. Open the zucchini slices, put the ricotta pâté and roll up; After making the rolls, pour a drizzle of olive oil over them and place a thyme leaf on each roll to finish.

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