Temple’s Sformatini di zucchine e ricotta con coulis di pomodori

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Ingredients:
1-2 medium zucchine chiare
300g ricotta
50g diced cooked ham
¼ cup grated parmesan
1 egg
1tbsp flour
Olive oil
S&P
For the coulis:
canned tomatoes
Olive oil
S&P
Using a vegetable peeler or a mandolin, slice the raw zucchini very thinly—they should be pretty pliable. In a bowl, mix all the other ingredients evenly.
Lightly oil 4 ramekins and carefully drape the zucchini slices so there is a bit of overhang. Use about 3-4 slices per ramekin to almost cover the bottom and sides. Fill with the ricotta mixture up to the top and gently fold the “tails” over the top.
Bake in a 200° oven for about 30 minutes, until the sformati have puffed up and any ricotta showing is golden.
Meanwhile make the coulis: press the canned tomatoes through a sieve using the back of a spoon, so you have just thin tomato puree (do not substitute paste). Cook over a low heat with a little oil and S&P until slightly thickened, enough to coat a spoon generously.
Unmold the sformatini onto plates and pour a little coulis over them. Serve hot.
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