Once you open a container of ricotta - you’re committed. It’s common to forget it in the back of the refrigerator. This was an out-of-this-world summer side dish. Bright green zucchini with garlic & onion made this more than another bland way to use squash. Make a full batch, and then rewarm one or two at a time briefly in your oven as needed.
Like most of you, I spend a good deal of time in waiting rooms. Doctors, dentists, labs, DMV, etc, etc... Rather than waste my time watching the crowds come and go - I usually take a good look at the reading material (if there is any). Of course, I go for anything with a recipe. I found this in an office copy of Food & Wine magazine.
Like most of us would, I brushed it off as “another zucchini recipe”. But, the ricotta drew me in. My good neighbor shared a big sack of zucchini, and I had to try it.
First off - Italian ricotta is made with milk from sheep. That makes it naturally sweet. American ricotta is almost always made from cow’s milk whey - making it more bland, salty, and moist. I guess you could say it’s a “green” product - because it’s made from milk whey left over from the production of cheese. Italian dishes like cheesecake and cannoli use ricotta as an ingredient - and let’s not forget lasagna, pizza, and ravioli.
This use of ricotta is very UN-Italian. It was like a very tender, savory pancake. The crispy shell and the soft center are so good. I almost forgot what was on the rest of my plate.
A trusty cast-iron skillet is a great way to keep the oil at a constant temperature, as well as control splatters. After draining on paper towels, these retain their heat for a long time.
For this great summer recipe, go to: