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Zucchini Rolls Stuffed with Ricotta
Zucchini Rolls Stuffed with Ricotta
(Involtini di Zucchine Ripiene di Ricotta)
 
 
Ingredients:
 
4 small zucchini, ends trimmed
3-4 tbs extra virgin olive oil, plus extra to drizzle
3-4 tbs balsamic vinegar, to drizzle
1/2 lb (250 grams) tub ricotta
Squeeze lemon juice
Handful fresh basil leaves, chopped
Handful slivered almonds
 
Directions:
 
Cut off the stem end of the zucchini.

Using a vegetable peeler, slice the zucchini lengthwise into 24 paper-thin strips.

Season with salt, pepper, and olive oil.

Leave to marinate in the refrigerator for at least 20 minutes. The zucchini strips will be more translucent and manageable after resting.

Mix the ricotta cheese with the lemon juice.

Season with salt and mix vigorously until thoroughly mixed.

Chiffonade the basil leaves.

Add the basil and almonds to the ricotta mixture and mix until evenly distributed.

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

Roll the zucchini strip over the filling and plate.

Top with freshly ground black pepper and drizzle with olive oil and balsamic vinegar. Makes about 24 zucchini rolls.
 
That's it!
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