Aceste barcute din dovlecei umplute cu ricotta si aroma subtila de lamaie sunt un fel de mancare complex care pot fi servite atat individual cat si ca si garnitura. Desavarsite cu o umplutura delicioasa de ricotta, lamaie, pesmet, patrunjel, usturoi si Parmigiano Reggiano, eu am ales sa le servesc alaturi de un sote usor picant de calamari cu prosecco.

INGREDIENTE / INGREDIENTS

(pentru 3 portii / for 3 servings)

Pentru zucchini umpluti / For suffed zucchini

• 3 dovlecei / 3 zucchini
• 250 grame ricotta / 250 grams ricotta
• 75 grame parmezan / 75 grams parmesan
• 4 catei de usturoi / 4 garlic cloves
• 1 lingura ulei de masline / 1 tablespoon olive oil
• 1/2 lingurita piper cu lamaie / 1/2 teaspoon lemon pepper
• 3 linguri pesmet / 3 tablespoons bread crumbs
• 3 linguri patrunjel verde / 3 tablespoons parsley
• Sare / Salt

Pentru sote-ul de calamari / For calamaretti saute

• 600 grame calamari / 600 grams calamari
• 1 lingura ulei de masline/ 1 tablespoon olive oil
• 4 catei de usturoi / 4 garlic cloves
• 1/4 lingurita piper cu lamaie / 1/4 teaspoon lemon pepper
• 1/2 lingurita pasta de chilli / 1/2 teaspoon chilli paste
• 50 ml prosecco / 50 ml prosecco
• Sare / Salt

Spalam bine dovleceii si ii taiem pe jumatate. Cu ajutorul unei lingurite indepartam mijlocul. Ii asezam pe o tava si ii presaram cu sare. Ii coacem timp de 25 de minute la 180 grade Celsius.

Intre timp incingem o lingura de ulei de masline intr-o tigaie. Adaugam usturoiul zdrobit si mijlocul zucchini-ului presarat cu sare si piper cu lamaie. Calim la foc mediu timp de 20 de minute amestecand din cand in cand. Lasam la racit.

Intr-un bol amestecam ricotta, parmezanul, patrunjelul, pesmetul, dovlecelul calit si racit si sare dupa gust. Umplem jumatatile de zucchini cu amestecul de ricotta, presaram cu pesmet si parmezan. Adaugam felii de lamaie si introducem din nou in cuptor pentru 10 minute cu functia “grill” pornita, pana cand sunt frumos rumeniti.

Pentru sote-ul de calamari, eu am ales baby calamari si inele de calamar. Incingem o lingura de ulei de masline si calim usor usturoiul zdrobit. Adaugam calamarii, sarea si piperul cu lamaie. Gatim la foc mare timp de 5 minute. Adaugam pasta de chilli si prosecco si continuam sa mai gatim inca 5-7 minute.

Servim dovleceii umpluti cu ricotta si parmezan alaturi de sote-ul de calamari usor picant.

Detaliile video ale retetei le gasiti aici.

Daca v-a placut reteta Lemon Ricotta Zucchini & Saute di Calamaretti, va invit sa incercati si o Tigaie cu novac cu sos de sepie si creveti, un Antipasto di Mare sau Gamberi in Prosecco.

English version

Lemon Ricotta Zucchini & Saute di Calamaretti

These zucchini boats filled with ricotta and the subtle aroma of lemon are a complex dish that can be served individually or as a side dish. Filled with a delicious filling of ricotta, lemon, breadcrumbs, parsley, garlic and Parmigiano Reggiano, I chose to serve them with a slightly spicy calamari sauce with prosecco.

Wash the zucchini well and cut them in half. With the help of a spoon remove the seeds. Put them on a tray and sprinkle with salt. Bake them for 25 minutes at 180 degrees Celsius.

Meanwhile, heat a tablespoon of olive oil in a pan. Add the crushed garlic and the middle of the zucchini sprinkled with salt and pepper with lemon. Simmer on medium heat for 20 minutes, stirring occasionally. Let it cool.

In a bowl, mix the ricotta, parmesan, parsley, breadcrumbs, cooled zucchini and salt to taste. Fill the zucchini halves with the ricotta mixture, sprinkle with breadcrumbs and Parmesan cheese. Add the lemon slices and put them back in the oven for 10 minutes with the „grill” function on, until they are nicely browned.

For the calamari saute, I chose calamaretti and calamari rings. Heat a spoonful of olive oil and lightly fry the crushed garlic. Add calamari, salt and pepper with lemon. Cook on high heat for 5 minutes. Add the chili paste and prosecco and continue to cook for another 5-7 minutes.

Serve the zucchini stuffed with ricotta and parmesan cheese alongside the slightly spicy calamari saute.

You can find the video details of the recipe here.

If you liked the Lemon Ricotta Zucchini & Saute di Calamaretti recipe, I invite you to try a Pan with cuttlefish and shrimp sauce, an Antipasto di Mare or Gamberi in Prosecco.

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