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Woman's Hour 大象传媒 Radio 4 |
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Salad of griddled courgettes with ricotta, mint, basil and pecorinoServes 48 medium-sized courgettes olive oil for frying extra virgin olive oil for drizzling salt and pepper 375g ricotta, fresh if possible 40g pecorino, shaved 20g basil, torn 20g mint, torn juice of 1 lemon Break your ricotta into chunks and have everything to hand as you will layer the courgette dish as you cook it. Cut the courgettes into rounds about 4 mm thick. Heat a griddle pan, brush the courgettes with oil on both sides and cook them, in batches, till golden on each side and tender. Season. Put the courgettes in the bottom of a broad shallow bowl and cook the next batch. When you have a layer then put some ricotta, pecorino and herbs on the top, plus a good squeeze of lemon and a drizzle of extra virgin olive oil. Keep cooking the courgettes and layering them up like this until you have finished, keeping back some herbs and some pecorino. Finish with some herbs and shavings of pecorino and drizzle with a final bit of extra virgin. You can let this sit at room temperature for a while before serving, but don't serve it chilled straight from the fridge. Back to the recipe page |
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