Ingredients

Potatoes 1.2 kg

Trumpet courgettes 600 gr

Parmigiano Reggiano DOP 100 gr

Brigasca sheep's ricotta 150 gr

Eggs 4

Salt to taste

Pepper to taste

Marjoram 2 sprigs

Breadcrumbs 50 gr

Evo oil to taste

Onion 1

Garlic 1 clove

Butter to taste

To garnish: 50g of Parmigiano Reggiano and 50g of breadcrumbs.

Preparation

First, wash well and boil the potatoes, starting with cold water and cook until they are soft, piercing them with the tines of a fork for about 40 minutes, but the times may vary depending on the size of the potatoes. In the meantime, prepare the courgettes, washing them and removing the ends. Place a pan on the heat where you can heat two tablespoons of extra virgin olive oil, the finely chopped onion and garlic. Cut the courgettes into not too large cubes and add them to the pan over a high heat, stirring occasionally until they are softened. At the end of cooking they should be tender without falling apart. When the potatoes are cooked, drain them and pass them through a potato masher and collect the puree in a large bowl. Also pour the courgettes, breadcrumbs, grated cheese, ricotta and eggs into the bowl. Flavor with marjoram, then salt and pepper. Mix and combine everything. Butter a rectangular pan measuring 30 x 23 cm, sprinkle the bottom with breadcrumbs, pour the mixture into the pan and level the surface to distribute it evenly with the bottom of a spoon or spatula. Now pour the grated parmesan and the breadcrumbs into a bowl, mix and distribute the mixture on the surface and drizzle with extra virgin olive oil. Cook in a preheated static oven at 180° for 50 minutes and then in grill mode for about 2 minutes so as to brown it on the surface.

Credits: Cogoleto, [ Facebook® Page ]