adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Italian Flag Verrines
Italian Flag Verrines
0 Likes
Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
100 minutes
Elegant Italian appetizer: Chilled zucchini verrines with ricotta, tomato, and bell pepper.
Ingredients:
  • 1 tablespoon olive oil, or as needed
  • 2 large zucchini, grated
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 (8 ounce) jar pesto
  • 1 (8 ounce) container ricotta cheese
  • 0.5 cup grated Parmesan cheese
  • 2 teaspoons white sugar
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon salt
  • 0.5 cup heavy whipping cream
  • 6 large red bell peppers, chopped
  • 1 (12 ounce) can diced tomatoes, drained
  • 0.125 teaspoon cayenne pepper
  • 0.25 cup fresh basil leaves
Instructions:
  • In a pan over medium-high heat, cook zucchini, onion, and garlic until zucchini is softened and some liquid evaporates, about 5 to 7 minutes. Remove from heat and mix in pesto.
  • Divide the mixture evenly among 8 small, clear glasses, then refrigerate until chilled.
  • Chill the green layer, then blend ricotta cheese, Parmesan cheese, sugar, garlic powder, nutmeg, and salt in a bowl. Whip heavy cream until stiff peaks form, then gently fold into the ricotta mixture. Spread over the chilled zucchini layer and refrigerate.
  • Set up a steamer in a saucepan with water just below the steamer. Bring water to a boil, then steam bell peppers covered until tender, about 4 to 6 minutes.
  • Blend peppers, tomatoes, and cayenne in a food processor until velvety. Spread over chilled ricotta layer. Refrigerate for 1 hour. Top with fresh basil before serving.

Similar Recipes