We made this sauce in our Torinese cooking class. In Italian it is called sugo alle zucchine e ricotta. We ate it atop fresh spaghetti that we made. It would also be great on a penne.
[ingredients title=”Ingredients”]
- 1lb zucchini (about 3 medium-sized)
- 2 ounces ricotta cheese
- 1 ounce pecorino cheese
- 1 onion (less if you don’t LOVE onion)
- 2 tablespoons of extra virgin olive oil
- basil leaves
[/ingredients]
[directions title=”Directions”]
- Cut one and 1/2 zucchini into matchsticks (which will be cooked).
- Chop the onion.
- Dice the remaining zucchini. Mix the diced zucchini with the basil leaves (diced/shredded small), a tablespoon of ricotta, the pecorino cheese and the olive oil.
- Cook the matchstick zucchini in a pan with the chopped onion, first browning the onions and then add the zucchini. Cook until soft. Remove from heat.
- Combine the cooked zucchini/onions with the ricotta/zucchini mix.
- Do not cook the ricotta/zucchini mix!
[/directions]
As with Italian cooking, even our printed directions (in Italian) were a bit vague on time to cook, etc. However, the taste of the cooked zucchini/onion mixed with the fresh ricotta cheese/zucchini is really incredible. Enjoy!