ZUCCHINI AND ROBIOLA FOCACCINE in the pan, easy and quick, prepared in 10 minutes, perfect as an appetizer or a tasty and delicious main course.
The recipe for zucchini and robiola focaccine, cooked in a pan or in the oven is very simple, just grate the zucchini and combine all the ingredients except for the filling, obviously.
They cook in the pan, but they are also great in the oven if you’re looking for a main course or a fancy appetizer. The zucchini and robiola focaccine are really delicious and super quick.
Of course, you can change the filling, cooked ham with provolone is perfect, or mortadella, robiola can be replaced with stracchino or Philadelphia.
Zucchini are perfect for preparing many tasty dishes from appetizers to desserts, yes, they are also great for preparing simple cakes or plumcakes.
Follow me in the kitchen today there are zucchini and robiola focaccine!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 3.5 oz zucchini
- 1 egg
- 1/3 cup all-purpose flour
- 1/2 tsp salt
- 0.5 oz robiola
- 1/3 oz speck
Preparation
Grate the zucchini with a wide-hole grater and place them in a bowl.
Add the egg and salt, mix well, then add the flour and continue mixing.
The mixture should not be too liquid or too firm, but soft.
Oil a non-stick pan and with the help of a spoon, make 6 regular mounds to form a kind of small pancakes.
Cook both sides then fill only 3 of the pancakes with robiola and speck and cover with the others.
Let them heat for a few minutes, then turn off and serve warm or cold.
Bon appétit
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