Grilled Zucchini and Stone Fruit with Whipped Ricotta and Chili Oil
SERVES: 4-6
PREP TIME: 15 minutes
TOTAL TIME: 30 minutes
COURSE: Appetizer
This summer appetizer only calls for a handful of ingredients—but the results are bursting with flavor. Seasonal zucchini (cut fresh by us, for you) are charred on the grill, along with sweet nectarines and plums. Then, they’re plated over light, airy ricotta. The finishing touch? Crunchy almonds, sweet saba, and a spicy kick of Calabrian chili oil.
Ingredients
- 2 packages Citarella Zucchini Planks
- 2 plums—washed, stones removed, and quartered
- 2 nectarines—washed, stones removed, and quartered
- ½ cup extra-virgin olive oil
- Sea salt and pepper, to taste
- 12-16 oz. Citarella Fresh Ricotta Cheese
- 2 Tbsp. oil from jar of Citarella Calabrese Chili Peppers
- 1/3 cup De Nigris La Saba Vincotto
- 1 cup Citarella Marcona Almonds
Instructions
- Preheat the grill or grill-pan on high. Brush the zucchini and stone fruit with the oil. Season with salt and pepper.
- Place the zucchini and stone fruit on the grill. Cook the zucchini 1-2 minutes on each side. Continue to cook the fruit about 2-3 minutes on each side. Remove and cool.
- Place the ricotta in a large bowl. Using a whisk, whip until lightly fluffy, about 2-3 minutes. Season with salt and pepper.
- Place the zucchini and ricotta on a serving platter. Drizzle the chili oil on top. Arrange the cooked fruit on the platter and drizzle the saba on top. Scatter the almonds on top of everything and serve.
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VIDEO RECIPE: HOW TO MAKE CEVICHE
Joe Gurrera, Citarella's Owner & Original Fishmonger and author of JOE KNOWS FISH, shows you how to make his famous Ceviche
