One night I was scrambling around the kitchen, trying to find something to serve friends that were unexpectedly dropping by. I opened the fridge, stood there for a minute, or two, or three and finally something hit me. I saw a container of ricotta and remembered seeing a recipe for lemon ricotta crostini. I added mint, lemon zest, garlic & extra virgin olive oil to the cheese and put it in a small bowl. I cut up some bread and let our guest fend for themselves. Not that I was too lazy to make the crostini, I was too pressed for time. Regardless, they loved it.
Since then, I have made lemon ricotta at least a thousand times. I even found a few things to do with the left over cheese, that have become some of my family’s favorites. One such thing are these zucchini timbale. I place thinly sliced zucchini overlapping in ramekins, filled them with the lemon ricotta and baked until the edges of the squash start to brown. They were a hit. They’re easy to make and rather impressive to serve to guest, if you want to be fancy.
D I V A
continuare per la ricetta>>(recipe)