Zucchini and ricotta antipasti

Zucchini and ricotta antipasti

Zucchini and ricotta antipasti

Another wonderful recipe by Gordon Ramsey: fresh, fragrant and good looking zucchini rolls. It is play perfectly together with balsamic beetroot and blue cheese salad.
Course Appetizer, Salad, Side Dish

Ingredients
  

  • 4 small zucchini
  • salt and pepper
  • 1 tbsp olive oil extra virgin
  • balsamic vinegar
  • 1 cup ricotta cheese
  • 1 lemon for juice
  • 1 handful basil leaves
  • 1 handful toasted pine nuts

Instructions
 

  • Take 4 fresh, uncrippled zucchini, wash them and cut off the ends.
  • Using a vegetable peeler, slice the zucchini lengthwise
  • You have to make 24 thin strips.
  • Grease the large plate, pan or oven-tray by olive oil and balsamic vinegar, season it with salt and pepper.
  • Lay the strips flat, trying not to overlap.
  • Sprinkle with more oil and balsamic, cover and leave to marinate in the fridge for at least 20 mins.
  • Mix the ricotta cheese with the olive oil and lemon juice. Season with salt and mix.
  • Add the toasted pine nuts.
  • Add the crushed basil leaves and mix well.
  • Place about 1 tablespoon of the ricotta filling on the end of the zucchini strips.
  • Roll the zucchini strips and arrange them separately onto plate. Serve with freshly ground black pepper and balsamic vinegar.
Хозяйка я тут. Вот.

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