Creamed zucchini tortello with Monte Veronese
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Ingredients
- Fresh egg pasta (1 egg x 1 Hg flour plus salt to taste)
- 1 knob of butter
- 50 g of ricotta cheese
- 30 g of semi-mature Monte Veronese PDO
- 1 zucchini
- a pinch of bicarbonate
- white pepper to taste
- slices of chilli pepper to taste
- 20 g of extra mature Monte Veronese PDO
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