Ricotta Dip Alone or in Courgette Roll
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
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
- Puree the dried tomatoes in the ricotta. Press the garlic into it. Add salt and pepper. Season to taste with lemon and tabasco.
- Goes well with baguettes or grilled meat.
- Alternatively, you can cut raw zucchini into wafer-thin slices, spread the ricotta dip and put them close together in a baking dish.
- Preheat the oven to 160 ° and cook the zucchini for a maximum of 30 minutes.
- Great as an accompaniment to meat
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