Tuesday, January 01, 2008
Zucchini Rolls and Beetroot Salad
I thought it would be good to post some of the great new appertizers we tired out for Christmas. Definitely will be on display at our next dinner party. Thanks Ramsey!
Stuffed Zucchini Rolls
Thinly slice up 4 zucchinis with a peeler or a mandolin
Season the bottom of a baking tray with olive oil, salt and pepper, lay zucchini slices on top and drizzle more olive oil on top. Leave to marinate for about 10-15 minutes.
Take 1 1/2 cups ricotta and add in about 2 T of olive oil plus the juice of half a lemon and some fresh basil chiffonade.
Dry roast 1/4 cup of pine nuts in a pan, tossing them constantly. No oil is required in the pan, remove from heat when pine nuts begin to brown. Leave them to cool down on a plate and then add to the ricotta mixture.
Go back to the courgettes, take the thin end toward you and place a dollop half an inch from the bottom of the slice, then fold over and over with a knife and roll up.
Arrange rolls on a platter and drizzle olive oil and balsamic vinegar over the top.
Take 6-7 beetroots- baked or pre-boiled. Cut them in half and then each half into three.
Heat 2 T olive oil in a pan over medium heat and add the beetroots and a pinch of salt.
After 1-2 minutes, add 2/3 cup balsamic vinegar to the pan and allow the vinegar to reduce while carmelizing the beetroots. Beets should turn a dark and rich ruby color. Allow to cool down.
Then get a dry pan and toast 1/4 cup sesame seeds while being very careful to toss frequently in the pan as they can burn easily. Allow them cool down.
Arrange the beets on a plate and take about a 1/2 cup of Roquefort and crumble it over the top. Then take the seeds and sprinkle them over everything.