Shallot, courgette and goats cheese terrine
Ingredients for 4 people
- 4 courgettes
- 200 g ricotta
- 150 g goats cheese
- 50 g Parmigiano cheese, grated
- 2 shallots, minced
- 2 eggs
- zest of 1 lemon
- fresh dill, chopped
- 2 cloves of garlic
- extra virgin olive oil
- salt
Preparation
- Wash the courgettes and grate them into julienne strips, sprinkle with salt and let them stand for ten minutes in a colander. Squeeze the courgettes to eliminate as much water as possible.
- In a large bowl mix the ricotta, Parmigiano cheese, goats cheese, minced shallots, garlic, dill and grated lemon peel. Stir in the eggs and keep stirring.
- Add the grated courgettes and a little salt and pepper.
- Grease a round hinged baking tin with butter or oil and pour in the mixture. Bake in preheated oven at 180°C for 35 minutes. If necessary, brown the top for a few minutes under the grill.
- Remove from the oven and let it cool for five minutes, then remove the terrine from the mold.
- Serve at room temperature with a drizzle of oil and a few leaves of marjoram.
