I work for a restaurant in a hotel where the menu changes daily depending on what the farms have. Every day before service the staff sits down at a big long wooden table with the chef and eat family meal. This gives the kitchen the opportunity to explain menu items in detail to the floor staff.
I know a fair share about food but I have learned so much more in my short time there during these family meals. And sometimes there’s something on the menu that I obsess over until I either A- Order it for myself or B- go home and make my version of it, which is what I did in this dish which highlights Zucchini in all of its Summer glory. Ricotta adds a little richness, pickled blueberries add a kick of acid with an unexpected sweetness and basil provides an herb-y freshness.
Zucchini with Ricotta, Pickled Blueberries & BasilYou Will Need:
2 Large Zucchini, thinly sliced lengthwise (I used a mandolin)
1/2 cup Ricotta Cheese
Handful Pickled Blueberries (Recipe below)
A few sprigs of fresh small basil leaves
Oil a grill or grill pan and lightly grill zucchini. I only did one side to keep some of its texture. Lay out on paper towels, as some moisture will be released. Arrange on a platter, and add small dollops of ricotta on the top, sprinkle with pickled blueberries, basil leaves and pistachios. Add chili flakes for a little heat.
Quick Pickled Blueberries What You Will Need:
Box of cleaned blueberries ( If you prefer to clean them yourself here is how you can do it http://www.wikihow.com/Clean-Blueberries)
Red wine vinegar
1/4 Cup sugar
1/4 Cup salt
In a saucepan dissolve sugar, salt & peppercorns in vinegar over medium heat. Set aside and let cool for a few minutes. Place blueberries in a jar and pour vinegar mixture over making sure they are submerged. They’ll take on a slight pickled taste after an hour or two but are best of left overnight or longer.