fresh ricotta, slow-roasted tomato and zucchini sandwiches
panini alla ricotta
TOTAL TIME: 2 hours
MAKES: 4 sandwiches
- Coarse sea salt
- 4 medium tomatoes
- Extra-virgin olive oil
- 2 medium zucchini, sliced lengthwise into 1/8-inch pieces
- Red wine vinegar
- Freshly ground black pepper
- 8 ounces fresh ricotta cheese
- 1 tablespoon salt-packed capers, rinsed, soaked in cold water for 10 minutes, then rinsed again and roughly chopped, if large
2 tablespoons julienned fresh basil leaves
4 (3- to 4-inch) seeded sandwich rolls, halved horizontally and lightly toasted
Heat oven to 250°. Line a baking sheet with parchment paper.
Bring a medium pot of salted water to boil. Add tomatoes and boil for 20 seconds; drain, peel, quarter and seed. Pat tomatoes dry and arrange on parchment; sprinkle with salt and bake until shriveled but still moist, about 1 1/2 hours. Drizzle with oil and cool on wire rack.
Heat a large nonstick skillet over medium-high heat. Add zucchini and cook, turning occasionally, until softened and lightly golden, about 4 minutes. Remove from heat and transfer to a plate. Drizzle lightly with vinegar and oil, and sprinkle with salt and pepper.
In a bowl, stir together ricotta, capers and basil; season with salt and pepper. Drizzle rolls with oil. Make sandwiches with zucchini, ricotta mixture and tomatoes.
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