Ricotta butterflies (2)
Instructions
Heat oil in a skillet and Brown the garlic.
Add the zucchini slices and cook for 5 minutes, stirring occasionally.
Add the mint leaves and continue cooking.
Once cooked, pour into the Pan and stir to coat well.
Add the ricotta cheese into chunks, stir and serve.
Ingredients and dosing for 4 persons
- 300 g of type paste butterflies
- 2 zucchini slices
- 150 g of fresh ricotta
- 6 cl of olive oil
- 1 bunch of fresh mint
- 2 cloves of garlic
- Salt