summer patty-cakes

Ok, time for a new, easy recipe.

Last Thursday night I was invited chez Tebessa and Claudio for a midsummer dinner in Milan. The menu was great; colorful, tasty and light.
Starters first: my patty-cakes and a cool gazpacho soup garnished with sesame seeds. Then fish time: scallops au gratin sided with a fresh leek cream and oven cooked cuttlefish. A rich forkful of saffron zucchini spaghetti and some ice-cream with blueberries for dessert.

I decided to post my patty-cakes cause they taste of summer and I like their fairy-tale look.

You will need:

puff pastry
fresh ricotta cheese
grated parmesan
some slices of bell peppers (I used a green and a red one)
1 carrot
1 courgette
1/4 white onion (but feel free to use it according to your taste)
ham cubes (you can buy a thick ham slice and cut it)
fresh basil leaves
olive oil
salt and pepper

First thing to do is to prepare puff pastry rings using a glass or a cup (a cooking cutter if you're well-provided), and put them in the muffin pan. They will take the shape of small pastry baskets.

All you have to do now is to cut the veggies in small cubes and cook them all together in a pan with olive oil, salt and pepper. I put the onion with carrots and peppers first cause they need to be cooked a few minutes longer than courgettes.
Add the ham and cook it for 1 or 2 minutes. Turn off fire and add the fresh basil leaves, parmesan and ricotta cheese. Mix all well and fill in your puff pastry baskets.

Cook in the oven at 180° for 20 minutes and... enjoy your cakes!