These zucchini rolls with ricotta and red pesto with no less than three different types of cheese will be your new favorite appetizer with cheese from now on. I use ricotta, Pecorino and mozzarella in this recipe. That sounds great, doesn't it?
Zucchini rolls with ricotta and red pesto
20 minutes
Ricotta, pecorino and mozzarella
Ricotta, Pecorino and mozzarella are three iconic Italian cheeses that each have a rich history and are an integral part of Italy's culinary tradition.
Let's start with ricotta. Ricotta, which means "re-cooked" in Italian, is traditionally made from the whey left over after cheese production. It has been produced in Italy for centuries, with evidence of its consumption dating back to ancient times. Known for its creamy texture and mild flavor, it is often used in both sweet and savory dishes, such as pasta, desserts and fillings.
Then we have Pecorino, a sheep's cheese that takes its name from the Italian word for sheep: "pecora." Pecorino is made from sheep's milk and has a distinct savory flavor that varies depending on its maturation period. It has been produced in Italy since ancient times and is often used as a flavorful addition to pastas, salads and antipasti.
Finally, there is mozzarella, perhaps the most famous of the three. Mozzarella is a fresh cheese native to the Campania region of southern Italy. It is made from buffalo or cow's milk and is known for its smooth texture and mild flavor. Mozzarella is an integral part of dishes such as pizza, caprese salad and bruschetta.
In summary, ricotta, Pecorino and mozzarella are three delicious cheeses deeply rooted in Italy's rich culinary history, each with its own unique flavor profile and uses in Italian cuisine. Combine them together in this delicious dish, you have a wonderful appetizer.
Zucchini rolls with ricotta and red pesto
These zucchini rolls with ricotta and red pesto are delicious to serve as appetizers or entrees. The nice thing is that you only need a few ingredients and the oven actually does all the work for you. That's the special thing about Italian cuisine: with a few simple, classic ingredients you can put a gem of a dish on the table. Looking for more inspiration for (Italian) appetizers? Then take here a look!
What you need:
2
1 green zucchini
1 yellow zucchini
200 gr ricotta cheese
1 ball of buffalo mozzarella
2 tbsp red pesto
100 gr Pecorino cheese
250 ml sieved tomatoes
2 tbsp Italian herbs
fresh basil to taste
salt and pepper
olive oil
What to do:
1
Preheat the oven to 180 degrees.
2
Cut the zucchini into thin slices with a cheese slicer. Sprinkle with some (sea) salt and leave for 5 min. Then pat dry with a piece of kitchen paper.
3
Meanwhile, mix the ricotta with half the pesto, half the Pecorino and some pepper to make a creamy sauce.
4
Spread the zucchini slices with the mixture and roll them up. Repeat until everything is finished.
5
Heat some olive oil in an (oven-proof) pan over high heat and in it heat the strained tomatoes with the remaining pesto, half of the Italian herbs and some salt and pepper to taste.
6
Turn off the heat and spread the zucchini rolls over the sauce. Top with the mozzarella, remaining Pecorino and Italian herbs and slide into the oven for minutes or until the cheese is melted and bubbling.
7
Finely chop the basil and garnish the zucchini rolls with the fresh basil.
8
Enjoy and don't forget to share your dish in your Instastory with the tag @easyculi!
