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Zucchini ROLLS WITH RICOTA AND TAHINE
🇧🇷Brazil
•View in original language
(Português)
25 min(s)
14 servings
Téia Lofrano
@teiagastronomia- Ingredients
- Recipe
- Sliced zucchini seasoned with salt, pepper and herbs2 unit(s)
- Olive oil for grilling2 tablespoon
- Ricotta250 g
- Extra Virgin Olive Oil1 tablespoon
- Salt to taste
- Crushed Brazil nuts2 tablespoon
- Herb mix1 tablespoon
- TAHINE-TAHINE SAUCE (sesame paste)2 tablespoon
- Squeezed garlic clove1 unit(s)
- Lemon1/2 unit(s)
- Salt to taste
- Warm water2 tablespoon
- Cut the zucchinis very thin, lengthwise (a mandolin helps a lot!), season with salt, pepper and a mix of herbs.
- Heat up a frying pan, add a drizzle of oil and grill the zucchinis on both sides (it's really quick!). Do it carefully so they don't break (but it's normal to break a little and there's no problem, as I explain in the video)
- Mix the ricotta, olive oil, salt, Brazil nuts and the herbs of your choice (ex: parsley, chives, rosemary, thyme, mint), until you form a very homogeneous paste.
- Take 2 slices of zucchini, overlapping one on top of the other. Put some of the ricotta paste on the tip and roll it up. Hit the sides with a spoon so the stuffing doesn't come out.
- Prepare the tahini sauce: put the squeezed garlic clove, the lemon juice, a pinch of salt and the tahini in a bowl. Gradually add warm water, stirring constantly until you reach the desired consistency.
- Drizzle the zucchinis and enjoy. remembering that this is a cold entrance!!
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