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John and Lisa's Weekend Kitchen

Courgette and ricotta spirals with a Negroni

John and Lisa have a menu inspired by Italian cuisine in their Weekend Kitchen.

They start with a warming tomato sauce which can be used in many dishes - not least with their fresh pasta and garlicky bread rolls.

Next it’s chicken parmesan topped with Lisa’s cheat’s béchame sauce.

Then another use for the tomato sauce - as a base for gorgeous ricotta-filled courgette spirals.

For dessert it’s a favourite of John's  - coffee panna cotta.

Courgette and ricotta spirals with a Negroni

Serves 4

Ingredients

Courgette and ricotta

4 courgettes

Olive oil

500g ricotta

50g parmesan, finely grated, plus extra for the topping

1 egg, beaten

Salt and pepper

500g homemade tomato sauce

Negroni (Makes 2)

50ml gin

50ml sweet vermouth

50ml Campari

Ice

1 orange, sliced


Method

Courgette and ricotta spirals

1. Preheat the oven to 180°C/160°C.

2. Slice the courgettes thinly lengthwise with a sharp knife or on a Mandoline, lay on a baking tray lined with greaseproof paper in a single layer and then brush with a little bit of olive oil. Bake for 6 - 8 minutes then set aside to cool.

3. Mix together the ricotta, parmesan, beaten egg and a generous grind of pepper.Spread the ricotta mixture over the top of each courgette slice, and then roll each one up to form a spiral.

4. Take an oven proof dish and spoon half the tomato sauce onto the bottom. Lay the courgette rolls in the dish spiral-side up then spoon over the remaining sauce. Top with a little more parmesan then bake for 15 minutes.

Negroni

1. Take a handful of ice cubes and add to a short glass or tumbler. Add a slice of orange after, giving it a little squeeze over the top of the ice. Combine your three spirits together (either in a cocktail shaker or jug and mix together using a spoon), and pour evenly over the ice into your two glasses.

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John and Lisa's Weekend Kitchen