“Cucuzza” Zucchini & Ricotta Spingi with Sun Dried Tomato Dip

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 “Cucuzza” Zucchini & Ricotta Spingi with Sun Dried Tomato Dip

It’s Zucchini Time…and here is my twist on Ricotta Spingi

Last week I created todays “Cucuzza” Zucchini & Ricotta Spingi recipe using a large “Cucuzza”  grown in my friend Maryjane Carollo vegetable garden. This is by far one of my most favorite times of year to cook. Everything tastes extra delicious when using fresh produce from local farms, and friends gardens!  If your looking for a new recipe using fresh zucchini, this is a must try!

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Click see more for Step-by-Step recipe details and photos

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“Cucuzza” Zucchini & Ricotta Spingi with Sun Dried Tomato Dip

Ingredients

1 1/2 cup flour

1 teaspoon kosher salt

1 large egg

21/2 cups shredded Zucchini “Cucuzza”

1 cup fresh ricotta cheese

1/4  cup grated Parmesan cheese

1 teaspoon finely minced fresh garlic

1 teaspoon lemon zest

1 teaspoon baking powder

1/4 cup granulated sugar

6-8 cups La Spagonla Vegetable and Olive Oil  (for frying)

Step-by-Step

1 place place La Spagnola Oil in large sauce pan; heat Oil over high heat setting

2 place all ingredients in large mixing bowl; using hand mixer; blend all ingredients until he sick better forms

3 using half-inch cookie scoop; measure scant scoops of batter and carefully arranged in hot oil; working in batches of 8-10 fry Cucuzza & Ricotta Spingi until golden brown

4 using a spider spatula; carefully remove spingi from hot oil; cool on wire rack lined cookie sheet five minutes before serving

5 arrange Cucuzza & Ricotta Spingi on serving platter serve warm with “Sun Dried Tomato Dip” (See recipe details below)

 

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Sun Dried Tomato Dip

Ingredients

1/2 cup creme Fraiche

1/2 cup Greek Yogurt

2 tablespoon prepared horseradish

1 teaspoon Atlantic Saltworks  Tuscan Salt & Blend

1/4 teaspoon garlic powder

1/4 teaspoon onion salt

1/2 teaspoon red crushed pepper flakes

1 tablespoon finely fresh chopped basil

1 tablespoon finely fresh chopped parsley

1/4 teaspoon freshly ground pepper

1/2 cup finely chopped sun-dried tomato or Oven-Dried Tomatoes; See my Oven-Dried Tomatoes recipe in my cookbook “Gifts Of Gold In a Sicilian Kitchen With Sista Felicia; Harvest” on page #62

Step-by-Step

1 place all ingredients in bowl of food processor fitted with metal blade attachment; process 30 seconds

2 chill two hours before serving

3 transfer to serving bowl

* Note~ recommend serving with “Cucuzza” (Zucchini) & Ricotta Spingi; or assorted fresh raw vegetables; crackers or  breadsticks

One comment

  • I love this “Cucuzza” Zucchini & Ricotta Spingi with Sun Dried Tomato Dip – I am also a big fan of and the egg plant! Thanks :-) dave & Kim:-)

    Like

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