I used to think that Zucchinis and Cucumbers are the same thing. After all, they share the same green shade, longish shape, pale flesh and even similar seeds. So, how to differentiate between zucchinis and cucumbers? The easiest way is to touch its surface. Cucumbers have a smoother, cold and waxy skin. Whereby, zucchinis have a rougher and dry skin.
My MIL buys cucumbers more than zucchinis as they are more readily available at the wet market. But if i happen to buy my vegetables at the Supermarket like Jusco or Cold Storage, i prefer to buy Zucchinis. Compared to cucumbers, they have a heartier, sweeter and more bite to it.
Now is the best time to eat lots of zucchinis and cucumber. The weather is so hot these days that we need to eat lots of cooling food to counter the heat building up inside us. This Zucchini Cannelloni With Ricotta And Pine Nuts Recipe is unlocked at the Sparehand Level from the Hell’s Kitchen Game on Facebook. Hope you enjoy this Gordon Ramsay’s Zucchini Cannelloni With Ricotta And Pine Nuts Recipe.
Serves 2:
Zucchini cannelloni
-2 small zucchini (ends removed)
-1 1/2 tbsp olive oil, plus extra for drizzling
-2 cup ricotta cheese
-Juice of 1 lemon juice
-Sea salt and black pepper
-1 tbsp toasted pine nuts
-1 tbsp chopped dill
-1 tbsp chopped tarragon
-1 tbsp balsamic vinegar, to drizzle
Slice the zucchinis lengthwise using a mandolin and blanch in boiling salted water. Place the strips on a tray and brush with the olive oil.
Mix the ricotta, lemon juice and seasoning to taste, and then fold in the pine nuts and chopped herbs. Place a small tspful of ricotta mixture on one end of a zucchini strip and roll up. Repeat until the cheese filling has been used up.
Arrange the zucchini cannelloni on a plate and grate over some black pepper. Drizzle with a little olive oil and balsamic vinegar and serve.
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