• 250g mixed pulses
  • 2 zucchini
  • 50g fresh ricotta
  • 60g cherry tomatoes
  • 1 cucumber
  • 1 carrot
  • q.b. olio evo, sale, aceto
  • salt, vinegar, extra-virgin olive oil to taste

16 minutes
2/4 people
Timbale with ricotta and mixed pulses

Peel and cut the zucchini, season with salt and oil. Heat a non-stick pan and grill the zucchini (2 min for each side).
Aside, stir the ricotta with the mixed pulses, a drizzle of oil and a pinch of salt.


Cover a round casserole with parchment paper.
Arrange a part of the zucchini at the bottom of the casserole, add the mixed pulses mixture and then make another layer of zucchini.
Bake at 170°C for 8 min.


Meanwhile wash the cherry tomatoes and peel the cucumber, blend both ingredients with 2 spoons of oil, a drop of vinegar and a pinch of salt, till you get a smooth gazpacho.
Arrange the timbal in a serving dish and decore with gazpacho drops and a julienne of carrots.

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