Summary

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

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Instructions

1. 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.
2. Serve as a dip with baguette or grilled meat.
3. 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.
4. 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.