Here’s the latest in the Friday Night Lights series of light suppers the Southern husband and I have been having lately. It’s nice and light and involves one of my favorite things in life, which is fresh ricotta cheese. First of all, I love to make ricotta. It is one of the easiest things in the world to make and when you are done (in about 10 minutes) you feel supremely worldly and intelligent for being able to make your own ricotta cheese.
Second of all, I love to eat ricotta, and therein lies a confession about this particular post. After I took that picture up there, and the one below, I went back and added a bunch more ricotta. I wanted you to be able to see all the nice layered zucchini slices, but I also wanted to be able to eat lots and lots of fresh ricotta, and there you go.
Once you’ve made the ricotta the rest of this dish is a snap. Slice the zucchini as thin as you can get it. I used a Mandoline Slicer, but you could also use just a plain old knife, if you are a really good thin zucchini slicing type of person. Then arrange them in a pretty pattern on a pretty plate. Drizzle with a mixture of fresh lemon juice and nice olive oil, scatter on some chopped scallions, grind on some fresh pepper, and spoon on as much ricotta as you can handle. (I can handle a LOT). Then chop up a handful of fresh basil (or any other herb that catches your fancy), and that’s it! We ate this in our usual Friday Night Lights style – cuddled up on the couch from one plate with some jazz on the stereo — but it would be a great side dish for grilled steak or chicken. And its almost, almost grilling season!
Recipe from Bon Appetit