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Zucchini and ricotta antipasti

Posted on Mar 9, 2013 by in NES Cooking |

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.

 

4 small zucchini
salt and pepper
extra virgin olive oil
balsamic vinegar
ricotta cheese, about a cup
juice of one lemon
basil leaves, about a handful
toasted pine nuts, about a handful

Zucchini ricotta antipasti 02 WM

Take 4 fresh, uncrippled zucchini, wash them and cut off the ends.

 

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Using a vegetable peeler, slice the zucchini lengthwise

 

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You have to make 24 thin strips.

 

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Grease the large plate, pan or oven-tray by olive oil and balsamic vinegar, season it with salt and pepper.

 

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Lay the strips flat, trying not to overlap.

 

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Sprinkle with more oil and balsamic, cover and leave to marinate in the fridge for at least 20 mins.

 

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Mix the ricotta cheese with the olive oil and lemon juice. Season with salt and mix.

 

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Add the toasted pine nuts.

 

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Add the crushed basil leaves and mix well.

 

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Place about 1 tablespoon of the ricotta filling on the end of the zucchini strips.

 

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Roll the zucchini strips and arrange them separately onto plate. Serve with freshly ground black pepper and balsamic vinegar.

 

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  1. Looks soo yummy:) The last photo is amazing! Thank you for sharing.

  2. Looks so yummy and simple! I think I might just try it 🙂

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