- Difficulty: Media
- 100 g of crackers
- 50 g melted butter
- 1 egg
- 250 g ricotta or mascarpone cheese
- 120 g Zucchini passed in pan
- 120 g cooked ham in one slice
- 1 egg
- 1 heaping tablespoon grated Parmesan
- 1 pinch of salt (only if the crackers are not salty, otherwise not required)
Prepare this recipe together with your cook assistant: while he melts the butter and pan-fries the sliced zucchini, you unwrap the crackers and put them in a bag, that you keep it tightly closed with one hand while with the other you will smash them with the help of a rolling pin to reduce them to dust. Pour the crumbs obtained in a bowl, add the melted butter and the egg, mix well with a spoon, add a pinch of salt if necessary. Divide the mixture into six disposable aluminium foil moulds and with your fingertips, lightly moisten, distribute it well on the bottom and also a bit on the edges. Pour into the bowl the ricotta, zucchini passed in pan and now cooled, the diced ham, the parmesan and the egg. Flavour it up with a good pinch of salt and mix it until you obtain a smooth cream: pour it into the moulds, transfer them onto a baking tray and ask your assistant to cook them in the oven at 180° for 25/30 minutes. Let your assistant take the mini cheesecakes out of the oven and let them cool completely before removing them from the moulds: a little trick is to cut the stencil with scissors to remove them without breaking them.
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