Ricotta recipes

Ricotta recipes

This fast, easy dish tends to make a wonderful side dish for fish or a stand-alone lunch served with toasted sourdough

Nutrition and added data

Nutrition: per serving


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  • additional virgin olive oil, for drizzling
  • handful mint leaves, picked and approximately chopped
  • Heat a huge, heavy non-stick frying pan or cast-iron skillet in excess of a medium heat. Heat one tbsp of the oil and one tsp butter collectively and add half the courgettes in 1 layer. Cook for 2 mins, then turn the heat down to medium-reduced and cook for five a lot more mins untouched, right up until the underside has a great colour. Flip the courgettes, then grate above some lemon zest, pour in excess of half the lemon juice and season with salt, pepper and chilli flakes. Cook for a more five mins or until quite tender. Repeat the approach with the remaining slices of courgette.

    Transfer to a platter and best with spoonfuls of ricotta. Drizzle in excess of some added virgin olive oil and scatter in excess of the mint to serve.

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