Cestini all'ortolana

Name: Cestini all'ortolana
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 12
Ingredients: Puff pastry rectangular 8.1 oz; Cow's milk ricotta cheese 0.8 cup; Parmigiano Reggiano PDO cheese 1 spoonful; Eggplant 1; Zucchini 2; Red peppers 1; Yellow peppers 1; White onions ½; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste; Basil 12 leaves; Vegetable oil to taste

it es fr de br

174

Calories per serving

Vegetarian

Energy Kcal 174
Carbohydrates g 12.5
of which sugars g 3.9
Protein g 3.9
Fats g 12
of which saturated fat g 4.63
Fiber g 2.2
Cholesterol mg 12
Sodium mg 242

Difficulty: Easy
Prep time: 30 min
Cook time: 30 min
Makes: 12 pieces
Cost: Low

PRESENTATION

Recipe by
Anna Langellotto

Ever been to an Italian gathering and seen those great vegetable baskets? Honestly, they're a staple. Really good stuff. Not only do they look amazing, but they taste just as good. Typically, these single-serving treats start with a crispy puff pastry shell filled with smooth ricotta cream and a medley of sautéed summer veggies. Picture tender zucchini, colorful peppers, and eggplant, all diced and cooked to bring out their sweet flavors.

This dish really, really gets attention at any buffet. You know, because the mix of fresh vegetables and creamy ricotta offers that classic Italian balance—rich yet still light. And in some parts of Italy, people even switch things up with baskets made from Parmesan crisps, stuffing them with a tangy apple salad that bursts with every bite. For real, these fresh produce baskets don’t just look stunning on a platter; they make everyone want to go back for seconds.

And Italian cooks sometimes take it a step further by using potatoes as the base. Seriously, they bake them into little cups and fill them with fresh cheese and salmon for a unique twist. What really makes these vegetable gift baskets different is how they showcase the best of summer’s ingredients. Pretty much.

When you take a bite, everything is so moist and bright—it’s like a farm-to-table experience in miniature form. These dishes are perfect for all sorts of occasions, from fancy dinners to laid-back backyard parties. Easy to grab and packed with flavor. People who care about healthy eating or want to surprise their guests with something a bit more refined always go for these fresh vegetable hampers.

The Italian knack for using what’s in season means these baskets can change depending on what’s available at the market, so you’re always getting something fresh and exciting. And look, whether they’re lined up on a serving tray or handed out as part of a seasonal vegetable basket spread, these treats definitely add a splash of color and a lot of taste to any special event. No question about it, it's no wonder they remain a beloved choice for Italian celebrations, providing both visual and culinary delight.

INGREDIENTS

174

Calories per serving

Ingredients for 12 baskets: Puff pastry 8.1 oz (230 g) - rectangular; Cow's milk ricotta cheese 0.8 cup (200 g); Parmigiano Reggiano PDO cheese 1 spoonful; Eggplant 1; Zucchini 2; Red peppers 1; Yellow peppers 1; White onions ½; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste; Basil 12 leaves

for greasing the mold: Vegetable oil to taste

Preparation

How to prepare Cestini all'ortolana

To make the vegetable baskets, first get a cupcake mold and turn it upside down 1, brush the outer bottom and edge with corn oil 2. Take the puff pastry and use a round cutter of 4 inches to cut out 12 discs 3,

prick the entire surface with the tines of a fork 4. Now place the discs on the molds and press them well to adhere 5, place the mold on a baking tray and bake in a preheated static oven at 392°F for about 12 minutes; they should be golden on the surface. Once ready, take them out of the oven 6 and let them cool.

Meanwhile, prepare the filling: wash, dry the vegetables, and cut them into cubes about 1/2 inch. Start with the eggplant: trim it and then cut it first into slices, then into strips, and finally into cubes 7. Do the same for the zucchini 8 and for the red and yellow peppers 9.

Peel and finely chop the onion 10. Pour the oil into a pan 11, add the chopped onions 12 and let them lightly brown.

Then add the eggplant cubes 13, then the peppers 14, and finally the zucchini 15.

Salt and pepper 16, cook over high heat for 15 minutes, stirring occasionally, then turn off the heat and let cool 17. Prepare the ricotta cream: in a bowl, place the well-drained ricotta and soften it by working with a spoon 18.

Then add the Parmesan and a grind of pepper 19. Mix until you get a cream 20. Retrieve the cooled baskets and gently remove them from the mold 21;

fill them with ricotta 22 and vegetables 23, scent with basil leaves 24, and serve your vegetable baskets.

Storage

It is recommended to consume the vegetable baskets immediately. Freezing is not recommended.
You can prepare the bases the day before and assemble the vegetable baskets at the last moment, if you prepare the bases in advance, the puff pastry baskets should be stored well closed in a food bag. Once cooled, the cooked vegetables can be stored in the fridge.

Tip

Unleash your imagination and have fun experimenting with other appetizing fillings using seasonal vegetables: pumpkin, artichokes, cardoons, asparagus, and other vegetables of your choice!

For the translation of some texts, artificial intelligence tools may have been used.

Cestini all'ortolana

PRESENTATION

INGREDIENTS

How to prepare Cestini all'ortolana

Storage

Tip

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