Hello beautiful people,
Our blog is just about one year old. Since then we posted over 70 recipes, and we are so pleased to how it looks today. We truly hope to be able to continue doing this for a very long time. It is so much fun. I fact I think it is kind of therapeutic. Cooking is our passion 
Sadly we are celebrating our blog’s birthday with these crappy pictures, we were not at our home to cook and we did not have our props
The good season seems to have arrived, the sun is shining and the temperature is at a good level. Sunday we were blessed with great sunshine, shame the hangover from the day before prevented us from making the most of it.
Actually, that only applies to me. Hoang did go out in the morning for a short walk, I just could not face to leave the sofa. I managed to get up and went out in the afternoon.
Saturday night we had a couple of friends over for dinner, one of those nights where you wake up in the morning and look at the empty bottles of wine and think: ‘That’s impossible!’…Well, it was.
The dinner was great, possibly with too much red wine, but we had a blast, so it was well worth it.
The recipe we are posting today was in fact made a few weeks back, it was suggested by my mother. We loved making it. It is not only very yummy, but it is so much fun to make and I think it is super cute to show as well.
We have served it as an aperitif snack. However, you can also offer it as a starter. The filling is very much dependent of what you like, you can be as creative as you like, it will always taste great!
Ingredients
- Roll of puff pastry: 1
- Bacon: 100 g
- Zucchini (courgette): 2
- Onion: ½
- Ricotta: 250 g
- Parmesan: 20 g
- Olive oil
- Salt
- Pepper
Method
- Lay the roll of puff pastry on a work surface lined with parchment paper.
- Cut the puff pastry into many thin strips 1cm wide
- Braid 7 strips 7 for 7 alternating plot and flattened with a rolling pin
- Lay the braided puff pastry on a muffin molds upside down
- Trim the excess dough and make small threads.
- Place each small threads at the base of each mold.
- Brush the puff pastry baskets with milk or with the beaten egg and bake at 200 ° C for about 10 minutes. As soon as the baskets are brown, remove from oven and let cool.
- Set aside 4 slices of bacon that will serve to line the pastry puff baskets, cut the remaining speck in thin strips
- Brown the onion in a pan with oil, trim the zucchini and cut them into very thin slices and fry in a pan together with the onion.
- When the zucchini are ready, add the strips of bacon, ricotta and grated parmesan. Mix everything, add salt and pepper
- Turn over the baskets and gently remove the muffin mold
- Line each basket with a slice of bacon and then fill them with the zucchini mixture
- Bake in the oven at 200 ° C for about 5 minutes, cover with parmesan and serve
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