Ricotta Squares with Vegetables

Ricotta squares with vegetables are a fresh and colorful dish that can be served as an appetizer or as a light second course. Here is the recipe to prepare this delicious dish:

Ingredients

• 250 g of fresh ricotta
• 1 zucchini
• 1 carrot
• 1 red bell pepper
• 2 tablespoons of grated Parmesan cheese
• Salt and pepper to taste
• Extra virgin olive oil to taste
• Chives or other aromatic herbs for garnish (optional)

Preparation

1. Begin by washing and cleaning the vegetables. Grate the carrot and cut the zucchini and the bell pepper into very small cubes.
2. Heat a bit of oil in a pan and sauté the vegetables until they are tender but still crunchy. Season them with salt and pepper to your liking and set aside to cool.
3. In a bowl, mix the ricotta with the Parmesan, adjusting the salt and pepper if necessary.
4. When the vegetables have cooled, gently fold them into the ricotta mixture.
5. Take a rectangular container (like a plumcake mold) and line it with plastic wrap, letting it hang over the sides.
6. Pour the ricotta and vegetable mixture into the container, leveling it well with a spatula and cover it with the excess plastic wrap.
7. Let it rest in the fridge for at least 2 hours, so that the mixture sets well.
8. After the resting time, overturn the container onto a cutting board and gently remove the plastic wrap.
9. With a sharp knife, cut the mixture into squares of the desired size.
10. Serve the ricotta and vegetable squares cold, garnished with chopped chives or other aromatic herbs of your choice.

Curiosity

Ricotta squares with vegetables are very versatile and can be personalized according to individual tastes and the seasonality of the vegetables. This dish is ideal for those looking for something light and healthy but do not want to give up on flavor. You can experiment with different types of vegetables, perhaps adding yellow bell peppers or cherry tomatoes for an extra touch of color.