Courgette terrine with ricotta: light and sophisticated

Courgette terrine with ricotta: a light and sophisticated recipe, perfect to amaze on any occasion

A light and sophisticated terrine, made with grilled courgettes, a creamy ricotta filling and the freshness of cherry tomatoes

Recipe for 2 people.

Classic (no restrictions), Low carb, Gluten free, Vegetarian

Preparation: 00:40 + cooling time (4 hours)

Interval: 00:00

TOOLS

1 pan(es) (or pot or plastic plate to assemble the terrine), 1 mandolin (optional), 1 non-stick pan(s), 1 bowl(s), 1 cutting board(s), 1 grater (optional ), 1 spatula(s), 1 salad spinner (optional)

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Basic Ingredients Courgettes and Tomatoes:

– 1/2 large courgette(s), 20 cm long, cut into thin slices lengthwise

– 1/2 piece courgette, cut into cubes or strips (Use the other half of the large courgettes mentioned above to cut into cubes or strips)

– 75 g of cherry tomatoes, cut in half

– salt to taste

– thyme to taste (leaves)

Ingredients for the creamy ricotta filling:

– 100 g of ricotta

– 50 g of cream cheese

– 1 tablespoon grated parmesan (optional)

– 1/2 spoon(s) of extra virgin olive oil + a little for greasing

– grated nutmeg to taste (optional) ^THE

– salt to taste

– pepper to taste ^THE

– 1 spoon(s) of milk. (optional)

Finishing ingredients

– basil to taste (leaves)

Ingredients TO ACCOMPANY (OPTIONAL):

– seasoned green leaves (optional)

PREPARATION:

1. Set aside all the ingredients and utensils needed for the recipe. Grease the container in which you will prepare the terrine with a drizzle of oil or cover it with transparent film.
   1. ✅ For 4 portions: small rectangular shape/plastic jar or plate (500 to 600 ml), approximately 15cm x 8cm x 5cm (height).
   2. ✅ For 2 portions: rectangular shape/pot or plastic plate (300 to 400 ml), approx. 10 cm x 6 cm x 5 cm (height).
   3. Important: The height of the pan must allow for at least 2 layers (filling + cherry tomatoes and diced/striped courgettes) without exceeding the edge.
2. Prepare the tomatoes and herbs:
   1. Wash, cut in half and set aside.
   2. Wash the thyme to use in the filling and the basil to finish. Separate the leaves. Leave to dry on absorbent paper.
3. If you use green leaves (optional) as a garnish, wash them well, immerse them in a hypochlorite solution and dry them well.

PREPARATION:

Prepare the courgettes:

1. Cut the courgette(s) lengthwise into thin slices (2 mm) with a sharp knife or mandolin.
2. Season with salt.
3. Quickly grill the slices (1 minute per side) in a non-stick pan with a drizzle of olive oil until they become pliable.
4. Dry well with absorbent paper to remove excess moisture.

Diced/striped cherry tomatoes and courgettes:

1. Cut the other part of the courgettes into cubes or strips.
2. Add the washed and halved cherry tomatoes.
3. Season with salt and pepper.
4. Cook over medium heat for 2 minutes.
5. Remove from the oven and leave to cool, drying slightly with absorbent paper.

Prepare the creamy filling:

1. Grate the parmesan (optional) on the fine side of the grater.
2. Mix together the ricotta, cream cheese, grated parmesan (optional), extra virgin olive oil and grated nutmeg (optional).
3. Season with salt and pepper.
4. If necessary, adjust the consistency with a little milk so that it is creamy but still firm.

ASSEMBLY:

1. Layers:

   • Line the bottom and sides of the prepared container with the courgette slices, overlapping them slightly.
   • Add a layer of creamy filling.
   • Distribute an even layer of diced or lightly grilled tomatoes and courgettes.
   • Press each layer lightly with a putty knife while assembling before moving on to the next one.
   • Repeat the layers at least twice until the entire bowl is filled.
2. Closure:
   • Fold the ends of the courgette slices to close the bowl.
   • Top with more slices until completely covered.
   • Press gently with a spatula to firm.
3. Cooling:
   • Cover with cling film, place a weight on top and place in the refrigerator for at least 4 hours.

Green leaves (OPTIONAL):

1. Wash and dry the green leaves well or spin them to serve as a side dish (optional).
2. Season with extra virgin olive oil, salt and pepper towards serving.

FINALIZATION AND ASSEMBLY:

1. Remove the courgette terrine with ricotta and cherry tomatoes from the refrigerator and carefully turn it out, peeling off the ends of the transparent film.
2. Invert it onto a serving platter or plate.
3. Decorate with basil (leaves).
4. Use a very sharp knife to cut and keep the layers well defined.
5. Serve cold or at room temperature, cut into slices and accompany with the suggested sauces and seasoned green leaves (optional).

Recommended side dishes: Pesto brings freshness with herbs, while lemon vinaigrette adds acidic lightness.

• Basil pesto: https://bakeandcakegourmet.com.br/receitas/molho-pesto-de-manjericao

• Lemon Herb Vinaigrette Dressing: https://bakeandcakegourmet.com.br/receitas/molho-vinagrete-de-limao-e-ervas

a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.