Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 cups ricotta
- 1 glass tomato (s), dried in olive oil
- 3 cloves garlic
- 1 pinch (s) salt
- pepper
- 1 dash Tabasco
- 1 squirt lemon juice
- 4 zucchini, if not just used as a dip
Print Recipe
Pin Recipe Instructions
- In a bowl or small food processor, purée 2 cups ricotta with 1 glass of oil-packed dried tomatoes (drained) until smooth. Press in 3 garlic cloves. Season with a pinch of salt, pepper, a dash of Tabasco, and a squeeze of lemon juice; taste and adjust.
- Serve as a dip with baguette or grilled meat.
- To serve as courgette rolls instead, slice 4 zucchini lengthways into wafer-thin strips with a mandoline or sharp peeler. Spread a thin layer of the ricotta dip over each strip and arrange the strips snugly in a greased baking dish.
- Preheat the oven to 160 °C (320 °F) and bake the courgette rolls for up to 30 min, until the zucchini is tender but still holds its shape. Serve warm as a side to grilled or roasted meat.
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