The Italian Deli Cookbook by Randall Theo;

Author:Randall, Theo;
Language: eng
Format: epub
Publisher: Quadrille Publishing, Limited
Published: 2021-01-08T00:00:00+00:00

Make the salsa. Thoroughly combine all the ingredients in a bowl and season. Cover with cling film (plastic wrap) and refrigerate for 30 minutes to allow the flavours to mingle and infuse the bread and oil.

Pour the lentils into a pan and cover with cold water. Bring to the boil, then reduce to a simmer and cook for about 15 minutes, until tender. Drain, season, then add 2 tablespoons of the olive oil and the juice of one of the lemon halves. Leave to one side to keep warm.

Heat a griddle pan on a high heat until hot. In batches, add the courgette slices. When you see the griddle marks come through to the uppermost side of the courgettes, turn them over and cook for a further minute. Once all the courgettes are cooked, season, drizzle over the remaining olive oil and squeeze over the juice from the other lemon half.

Divide the lentils between 4 bowls, crumble over the smoked ricotta and add the courgettes. Finish with a generous spoonful of the salsa d’erbe.

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