This is a wonderful fall recipe that takes advantage of the last of summer's tomatoes and zucchini's (and blossoms if you can find them), while welcoming in the fall flavor of fennel. The tangy "bite" of the ricotta salata complements these flavors wonderfully, but if it's not accessible you can also try crumbled goat cheese for a nice variation.
Tomato, Fennel & Zucchini Blossom Sauté with Ricotta Salata from Claudina's Kitchen
Ingredients
olive oil
3 cloves garlic
3 T. tomato paste
1 bulb fennel, thinly sliced
2 medium zucchini or 3-4 small, cut in half lengthwise and sliced in 1/4" half circles
1 1/2 cups seeded, peeled tomatoes (ideally unsalted)
1 t. ground coriander
1/2 t. ground dry yellow mustard seed
1/4 t. salt
1/4 t. pepper
1 1/2 cups cannelini beans
8-10 zucchini blossoms, coarsely chopped (if serving for company, save a few for a beautiful garnish!)
juice of 1/2 lemon
1/4 c. Ricotta salata, shaved or grated
1-2 T. chopped fennel fronds for garnish
Preparation
- Heat oil in sauté pan on medium heat
- Add garlic, tomato paste and fennel, sauté until fennel softens, about 4-5 minutes
- Add zucchini, coriander, mustard, 1/4 t. salt and pepper sauté until zucchini begins to soften, 4-5 minutes
- Add tomatoes, cannelini beans, and blossoms, cook until softened and incorporated, 4-5 minutes
- Add lemon juice and additional salt and pepper to taste
- Plate and sprinkle shaved or grated ricotta salata and fennel fronds and serve immediately
Can also be made without the zucchini blossoms -- just substitute in one extra zucchini.
Serves: 4 as a side dish or 2 as a main dish
