Gordon Ramsay's Zucchini Cannelloni With Ricotta & Pine Nut |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 8 |
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I got this recipe from the Hell's Kitchen Game. Ingredients:
2 small zucchini (ends removed) |
1 1/2 tablespoons olive oil, plus extra for drizzling |
2 cups ricotta cheese |
1 lemon juice, juice |
sea salt and black pepper |
1 tablespoon toasted pine nuts |
1 tablespoon chopped dill |
1 tablespoon chopped tarragon |
1 tablespoon balsamic vinegar, to drizzle |
Directions:
1. Slice the zucchinis lengthwise using a mandolin and blanch in boiling salted water. Place the strips on a tray and brush with the olive oil.
2. Mix the ricotta, lemon juice and seasoning to taste, and then fold in the pine nuts and chopped herbs. Place a small tspful of ricotta mixture on one end of a zucchini strip and roll up. Repeat until the cheese filling has been used up.
3. Arrange the zucchini cannelloni on a plate and grate over some black pepper. Drizzle with a little olive oil and balsamic vinegar and serve.
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