6 zucchini, thinly sliced (thinnest on the mandolin) and salted (½ zucchini/person)
1 punnet cherry tomatoes, roasted at 180C with salt and olive oil for 20 min
¼ cup blanched hazelnuts, roasted at 180C for 6 min, roughly chopped
Dressing:
6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
1 small garlic clove, finely grated, fried
¾ tsp. sugar
Freshly ground black pepper
½ lemon
Salt if needed
Ricotta cream:
250g fresh ricotta (in tube, not the crumbly one you bought for the trial)
50g fresh goats cheese
1 sprig dill, finely chopped
2 Tbsp lemon juice
½ tsp salt
Method
Mix the ricotta cream with stick mixer until smooth, set aside.
Press the liquid out of the salted zucchini. Mix with dressing.
Smear ricotta cream on plate, add roasted tomatoes and zucchini on top and finish with hazelnut and a drizzle of flesh olive oil.
Note: The pairing is based on the sour-salty interplay of the dish and the crisp acidity in the SB wines. Make sure both salt and acidity of the dish are in check.
