Start by mixing the ricotta cheese with the Parmigiano Reggiano, slowly add salt, egg yolks and milk.
Separately whip the egg whites and add into the previously prepared mixture.
Add the flour and the instant yeast with a sieve.
With a hand whisk, gently mix everything, using the whisk from the bottom to the top, so that the egg whites do not lose volume.
Now, add the ham into small pieces and a bit of pepper.
Place the mixture in 20 muffin ramekins (diameter of about 6 cm) and put them on an oven pan. Cook for about 20 minutes in the middle level of the preheated oven (180 degrees).
Once cooked and cooled, zest an organic lemon over the muffin cap to cover it with yellow, it will remind the March mimosas bloomering.
Ricotta and cooked ham muffin with lemon zest
About the Author: Valentina Scannapieco
I am Valentina Scannapieco, project manager, marketing consultant, co-author of academic texts, in love with writing, stars, illustrations, fireflies, good food and travels. I am the creator of the blog “Occhi Ovunque” since 2014. My blog is the guardian of all my misadventures, and was awarded as the best design in the field of Italian food blogging. Since then, I am collaborating through my blog with international brands, national magazines and publishers, with whom I am having fun and for whom I am drawing dreams and emotions.
