Salty muffin without gluten with zucchini and shrimp

Salty muffin without gluten with zucchini and shrimp
Share Condividi su:   Facebook share button Twitter share button WhatsApp share button


Time: 40 minuti
Difficulty: Facile

Ingredients for 8 people:
3 whole eggs
200 g Special Large Lievitati Molino dalla Giovanna gluten free
100 g whole milk
50 g grated parmesan
15 g instant yeast gluten free
1 courgette
200 g clean scampi
Extra virgin olive oil
Salt up
Ground black pepper
1 sprig of marjoram

Procedure
Take the zucchini and wash it well, remove with a knife the head and the bottom, cut it in the direction of the long and sliced in half a moon not very thin.
Pour two tablespoons of d 'oil in a pan and heat on low heat, add the zucchini and cook slowly for 5 minutes,add salt and pepper to taste and put aside in a bowl. In a non-stick pan heat a tablespoon of oil, add the prawns and cook over a high flame for a couple of minutes, add a pinch of salt. up, put the fish in a bowl aside.
Take a glass boull and pour the milk, add the eggs and beat vigorously with a whisk, add the mix without gluten and continue to mix, add the cheese, the yeast gluten-free a pinch of salt and pepper and mix well until all the ingredients are well blended.
Complete the dough with zucchini and shrimps, gently mixed with a spoon, buttered and floured single-portion molds , pour the mixture up to 3/4 of the mold,heat the oven to 180 ° and cook for about 20 minutes.
Just cooked, take it out of the oven and let it cool for 15 minutes before removing it from the mold and then serve it hot.

TOP