Vegetable and Cheese Muffins (Tortini di Verdure e Formaggio)
Category: Appetizers
Servings: 6
These flavorful vegetable and cheese muffins, also known as tortini di verdure e formaggio, offer a delightful combination of tender potatoes, zesty peppers, and creamy cheese. Ideal for serving as an appetizer or a side dish, they bring a burst of color and taste to your table, making them perfect for any occasion.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes | 400g |
| Zucchini | 350g |
| Red Bell Pepper | 1 |
| Egg | 1 |
| Smoked Scamorza Cheese | 100g |
| Fine Salt | To taste |
| Black Pepper | To taste |
| Butter | 10g |
| Parmesan Cheese (Parmigiano Reggiano DOP) | 60g |
| Breadcrumbs | 20g |
| Extra Virgin Olive Oil | 40g |
Nutritional Information (per serving)
| Nutrient | Amount (per serving) |
|---|---|
| Calories | ~180 kcal |
| Carbohydrates | ~25g |
| Protein | ~6g |
| Fat | ~8g |
| Saturated Fat | ~3g |
| Fiber | ~3g |
| Sugars | ~4g |
| Sodium | ~300mg |
Instructions
-
Cook the Potatoes:
Begin by cooking the potatoes with their skins on. If using a pressure cooker, cook for about 15 minutes, or alternatively, boil them in a regular pot for 30–40 minutes until they are tender when pierced with a fork. -
Prepare the Vegetables:
While the potatoes are cooking, wash the zucchini and red bell pepper. Cut the bell pepper in half, remove the stem and seeds, and chop it into small cubes. Set aside. -
Sauté the Vegetables:
Heat 2-3 tablespoons of extra virgin olive oil in a large pan over medium heat. Add the chopped red bell pepper and sauté for a few minutes until slightly softened. Then, add the zucchini and continue to cook for another 10 minutes, stirring occasionally, until the vegetables are tender but still have a slight crunch. Season with salt and pepper to taste. -
Mash the Potatoes:
Once the potatoes are cooked and cooled slightly, peel them using a knife and cut them into small cubes. Use a potato masher or fork to mash the potatoes until smooth. Transfer the mashed potatoes into a mixing bowl. -
Combine Ingredients:
Add the sautéed bell pepper and zucchini mixture to the mashed potatoes. Cube the smoked scamorza cheese and add it to the bowl, along with the grated Parmigiano Reggiano cheese. Stir all the ingredients together until well combined. -
Prepare the Muffin Tin:
Butter six individual muffin cups or small ramekins, ensuring that the bottoms and sides are evenly coated. Sprinkle each cup with breadcrumbs to help the muffins release easily after baking. -
Assemble the Muffins:
Divide the vegetable and cheese mixture evenly among the prepared muffin cups, filling each to the top. Once filled, sprinkle a little extra breadcrumbs over the top of each muffin to create a crisp, golden crust during baking. -
Bake:
Preheat your oven to 180°C (350°F) and bake the vegetable muffins for about 25–30 minutes, or until the tops are golden and crispy. -
Serve:
Once baked, remove the tortini from the oven and let them cool slightly. Serve warm as an appetizer, side dish, or snack. These muffins are a great way to enjoy a comforting, veggie-filled bite with the richness of cheese.
These vegetable and cheese muffins offer a satisfying combination of savory vegetables and creamy, melted cheese. The addition of smoked scamorza cheese adds a lovely depth of flavor, while the Parmesan cheese gives the dish an extra boost of richness. The crispy breadcrumb topping ensures each bite has a delightful crunch. Perfect for those looking for a tasty, vegetable-packed appetizer that is easy to make and sure to please a crowd.
For more recipes and delightful ideas, visit Love With Recipes.
