- 300 gr. plain flour
- 4 eggs
- 250 gr ricotta cheese
- 40 gr grated parmigiano
- 110 gr sunflower oil
- 80 gr milk
- 16 gr baking powder
- 200 gr of smoked scamorza cheese (or smoked cheddar or smoked applewood cheese)
- 2 medium courgettes
- 1 shallot
- 2/3 spoons of evo oil
- two fingers of white wine
Chop the shallot and put it in a pan with the extra virgin olive oil over low heat, then add the well washed and diced courgettes.
Let it cook for a few minutes, then blend with the white wine and let it cook until the wine has completely evaporated. Let the courgettes cool.
Put the eggs in a bowl with the grated Parmesan cheese, two level teaspoons of salt and a pinch of white pepper. Beat with an electric or hand whisk, then add the well-drained ricotta. Continuing to mix, gradually incorporate all the flour, then the sunflower oil, the milk and finally the baking powder.
Using a spatula add the courgettes and the smoked cheese and mix gently. Pour the dough into the buttered and floured ring cake mould.
Bake in a convection oven already hot at 180 degrees for about 35 minutes.