Zucchini + Fresh Ricotta Involtini
1 cup Fresh Tomato Puree or Sauce
1 cup vegetable stock
3 large, long green zucchini cut lengthwise into thin strips
2 Tablespoons Extra Virgin Olive Oil
1 Tbs. Kosher salt
¾ cup ricotta cheese
¼ Parmesan cheese
2 Tbs. Mint + Pistachio Pesto
1 tsp. black pepper
1 whole egg
1 tsp. fresh mint leaves, chopped
6 oz. fresh Mozzarella Cheese
Pour the pureed tomato or tomato sauce and broth into a saucepan. Heat and keep warm until ready to use. * In summertime when tomatoes are are the height of season, cut and roast 2# tomatoes in the oven with olive oil, salt and pepper and puree.
Arrange zucchni slices on a plate and drizzle with olive oil and sprinkle with salt and fresh cracked black pepper.
Grill over a medium flame on a barbeque or in a grill pan until light brown, about one minute per side.
To make filling:
In a medium mixing bowl add parmesan, ricotta, basil, black pepper, salt, egg and mint. Mix until all ingredients are combined.
To assemble:
Preheat oven to 350 degrees
Spoon the warm sauce into a medium-sized oven proof casserole.
Take one slice of zucchini and place 2 Tablespoons on the filling mixture at one end and slowly roll it loosely to the other end. Continue with the remaining slices of zucchini.
Place one slice of the mozzarella over each piece and bake for 25 minutes or until cheese is melted, slightly brown and bubbly.
Garnish with torn fresh basil leaves and a grating of parmesan before serving
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