Rolls with zucchini and ricotta
4 servings
30 minutes
Zucchini and ricotta rolls are an exquisite dish of European cuisine that combines the tenderness of ricotta, the freshness of basil, and crunchy pine nuts. This recipe was born from the desire to create a light yet rich appetizer perfect for summer evenings. The secret to the flavor is marinated zucchini that acquires softness and a slightly tangy note. The ricotta filling with lemon juice makes the dish refreshing, while the nuts add textural complexity. The rolls are ideal for both festive tables and light snacks. They look beautiful and are easy to prepare, delighting with their harmonious taste and refined aroma.
1
Slice the zucchini lengthwise using a vegetable peeler. Select about 40 of the most beautiful strips from the result.
- Zucchini: 3 pieces
2
Place them on a greased tray, drizzle with olive oil, season with salt and pepper. Let marinate for 20 minutes.
- Olive oil: to taste
- Salt: to taste
- Ground black pepper: to taste
3
Roast the pine nuts in a hot pan until golden brown.
- Pine nuts: 50 g
4
Mix ricotta with lemon juice and olive oil, season to taste. Add chopped basil and toasted nuts.
- Ricotta cheese: 250 g
- Lemon juice: to taste
- Olive oil: to taste
- Basil leaves: to taste
- Pine nuts: 50 g
5
Place a teaspoon of this mixture at one end of the ribbon and roll it into a roulade, lifting the zucchini with a knife. Do the same with the remaining ribbons until the filling is finished.
6
Place the rolls vertically on a plate, sprinkle with pepper, and lightly drizzle with olive oil.
- Ground black pepper: to taste
- Olive oil: to taste