Involtini is an Italian word for various small bites of food consisting of some sort of outer layer wrapped around a filing. It can be made with a wrapeer of meat, poultry, seafood, or vegetables, with fillings like cheese, vegetables, cured meats, and nuts. In this case the wrapper is zucchini and the filling is ricotta, pesto, and fontina.
For me, the definition of comfort food is smelling something luscious coming together in the kitchen. Since I consider the kitchen to be the heart of the home, I love making dishes that catch people’s attention when they come in from outside. This dish packs a flavor punch, yet won’t weight you down. I make it with my homemade roasted tomato sauce, but you can easily substitute canned crushed tomatoes. If you can, try to find locally raised grass-fed lamb; it’s leaner and more flavorful. This dish can be made ahead up to 12 hours and reheated. It can also be doubled for a crowd. Serve with a simple salad tossed with vinaigrette and you’re in business.
STUFFED ZUCCHINI INVOLTINI
INGREDIENTS:
2 tablespoons extra-virgin olive oil
1/2 pound ground lamb or sweet Italian sausage
1 red bell pepper, seeded and chopped
1 (14.5 ounce) can crushed tomatoes (I like San Marzano)
1 tablespoon fresh oregano, chopped (2 teaspoons dried)
1 tablespoon fresh thyme leaves (2 teaspoons dried)
1/4 teaspoon red pepper flakes (slightly more if you enjoy more heat)
Kosher salt and freshly ground black pepper to taste
3 large zucchini
1 1/2 cups whole milk ricotta cheese
1 cup shredded fontina cheese
1/2 cup basil pesto, homemade or store-bought
1/2 cup shredded mozzarella cheese
Fresh basil, ribboned for serving
DIRECTIONS:
Preheat oven to 425 degrees F. Lightly oil a 9×13 baking dish or dish of similar size.
Heat the olive oil in a 12-inch non-stick skillet on medium-high heat. Add Italian sausage or ground lamb, breaking it up with a wooden spoon. Cook until no longer pink. Reduce the heat to low, add the bell pepper, tomatoes, oregano, thyme, crushed red pepper flakes, along with salt and pepper. Simmer for 10 minutes or until sauce thickens slightly.
Meanwhile, using mandolin or vegetable peeler, slice the zucchini into 1/4 inch wide strips and lay them flat on a paper towel lined counter. You should have about 30 strips. Sprinkle the zucchini with salt.
In a medium bowl, combine the ricotta, fontina, and 1/2 cup pesto.
To assemble, spoon the tomato meat sauce into the bottom of the prepared baking dish. Place two zucchini ribbons on cutting board side by side, and slightly overlapping lengthwise. Spoon about 1 tablespoon of filling onto the zucchini. Roll into a coil and place each seam-side down in the dish as you go. Repeat with remaining zucchini. Top with mozzarella. Cover with foil.
Bake for 20 minutes or until the cheese has melted. Remove foil and broil for 3-5 minutes to lightly brown. Cook 5 minutes and top with ribboned basil and thyme leaves.
Serves 6
“If you cook Italian food, why should you go to a restaurant?” –Martin Scorsese
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