(Adapted from Pure, Simple Cooking, by Diana Henry)
Pan-fried zucchini layered with fresh herbs and two kinds of cheese; tastes great warm or at room temperature
6 medium zucchini, thoroughly washed
extra-virgin olive oil
salt and freshly ground black pepper
12 ounces ricotta salata cheese, broken into small chunks
½ cup pecorino cheese shavings
1 small bunch Italian basil, leaves only
1 small bunch mint, leaves only
juice of 1 lemon
Have everything prepped and on hand because you will layer the dish as you cook it.
Cut the zucchini into rounds about ¼ inch thick. Heat 2 tablespoons of oil in a large skillet or sauté pan over medium heat and add enough zucchini to make a single layer. Season with salt and pepper and cook on the first side, without moving, until golden, then flip and cook until the second side is golden too. Put the zucchini in the bottom of a broad, shallow bowl or a deep platter and cook the next batch. When you have a layer of zucchini in the bowl, put some ricotta, pecorino, and herbs on the top, plus a squeeze of lemon and a drizzle of extra-virgin olive oil. Continue like this until you’ve layered all the zucchini. Finish with some herbs and shavings of pecorino and drizzle with a bit more oil. Serve while still warm, or at room temperature.
First Thursday Recipes 