Roulade of courgette and ricotta with herbs on a bed of caramelised cherry tomato

Every time I go to Martina, my hometown in Puglia, I pay a visit to a small but very successful restaurant called Terra Terra.

Here, the food is always exceptional. You can find very traditional dishes with a twist and new recipes always made with the freshest ingredients. Reasonably priced too. That’s why it is always busy.

Last weekend, I was there for my last dinner in Martina. I tasted a new dish and I loved it. Today, I called Chef Lorenzo and asked for the recipe of the Roulade of courgette and ricotta with herbs on a bed of caramelised cherry tomato. He promptly told me how to make it. The result may not be as good as the one I tasted there (the ingredients are always very important) but still delicious. We cleaned our dishes with bread up to last drop of ricotta.

So, here it is for you.

Roulade of courgette and ricotta with herbs on a bed of caramelised cherry tomato

Ingredients for 2 people

2 medium courgettes
250 gr of ricotta
mint and basil
Extra Virgin Olive Oil
250 gr of cherry tomato
50 gr of sugar
the zest of a lemon
salt and pepper

Roulade of courgette and ricotta

Procedure

Heat the oven at 200º.

Slice the courgette and put them in a baking pan. Drizzle them with olive oil and bake for 10 min.

Roulade of courgette and ricotta

Chop the mint and the basil very thinly.

Roulade of courgette and ricotta

Pour the ricotta in a small bowl. Add the herbs.

Roulade Courgette ricotta Cherry tomato 05

Drizzle of olive oil. Add salt and pepper to taste. Mix everything with a fork.

Roulade Courgette ricotta Cherry tomato 06

Cut the tomatoes in four. Heat some olive oil in a pan. When warm, add the tomatoes and the zest of the lemon. Stir.

Roulade Courgette ricotta Cherry tomato 07

When the tomatoes start to reduce, add the sugar and finish cooking. Total time 15 min.

Roulade Courgette ricotta Cherry tomato 08

Take out the courgette from the oven and start to create the roulade or fagottino as we call it in Italy. You can use ring (12cm) in stainless steel to make the roulade. I used a small bowl instead. Then, starting from the centre, I positioned the slices of courgette to create a star.

Roulade Courgette ricotta Cherry tomato 09

Pour part of the ricotta on top.

Roulade Courgette ricotta Cherry tomato 10

Then close it. Put the roulade for 5 more minutes in the oven at 150º.

Roulade Courgette ricotta Cherry tomato 11

To serve:

Put half of the tomatoes on a large dish.

Roulade Courgette ricotta Cherry tomato 12

Put the roulade on top. Decorate with mint leaves, a drizzle of olive oil, salt and pepper.

Roulade Courgette ricotta Cherry tomato 13

Enjoy and let me know.

2 Comments

  • inge eulitz

    Reply Reply

    just wondering how you get the Roulade on top of the Tomato’s

    x Inge

    • Franco Gusto

      Reply Reply

      Hi Inge,
      If you use the ring there is no problem because it is open on both side.
      In my case I used a small bowl not very dip and for the first dish I have turn it upside down, it did hold but not perfectly.
      For the second I simply slide it out and it worked much better.
      Please note after putting the roulade in the oven for last 5 min a little water will come out, pour it out before putting it on the tomatoes.

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