AOSTA VALLEY - Valdostana with peppers
Ricotta cheese 21oz
Viaggio Extra Virgin Olive Oil to taste
Salt and pepper to taste
Oil to fry
Bread crumbs 3.5oz
1 Viaggio red roasted pepper
1 bunch parsley
Black olive to taste
Drain, wash and dry the peppers, then cut in half, remove seeds and skin, and cut it into thin strips. Wash and dry parsley and chop it. Roughly chop the olives and add them in a bowl together with half of the strips of pepper and the chopped parsley; season with salt and pepper and mix well. Wash the zucchini, slice lengthwise with a potato peeler and grill it quickly; Add salt and pepper, pour some Viaggio Extra Virgin Olive Oil, then keep it warm along with the rest of the pepper until ready to serve.
Spread the vegetable mixture on Ricotta cheese, leaving all around an edge; cover with the other slices and arrange each roll with a couple of toothpicks. Heat oil to fry in a pot; lightly beat the eggs, dive into the Valdostane and put them in the bread crumbs. Repeat the process, so you get a double batter. When the oil is hot, fry the Valdostane, two at a time, stirring with a spatula until they are golden brown. Remove them from the oil and place them on paper towels for few seconds; arrange them in individual dishes by eliminating the toothpicks, complete with grilled vegetables and serve.