Amaranth Greens with Zucchini, Burnt Loo Loo Farms Ricotta Salata and Yellow Tomatoes

Name: Amaranth Greens with Zucchini, Burnt Loo Loo Farms Ricotta Salata and Yellow Tomatoes
Ingredients: 2 large zucchini; Zest from 1 lemon; Juice from 2 lemons; 4 Tbsp shaved Parmesan; 4 Tbsp extra virgin olive oil; 12 basil leaves (washed and coarsely chopped); 12 mint leaves (washed and coarsely chopped); Kosher salt and fresh ground pepper; 10 ounces Ricotta Salata cheese; 1 pound of yellow pear tomatoes (cut in half lengthwise); 6 Tbsp extra virgin olive oil; Kosher salt and crushed red pepper flakes; 4 cups Amaranth greens (washed and drained); 3 ounces extra virgin olive oil; 1 ounce rice wine vinegar; Kosher salt and fresh ground pepper

Print Recipe

Ingredients

2 large zucchini
Zest from 1 lemon
Juice from 2 lemons
4 Tbsp shaved Parmesan
4 Tbsp extra virgin olive oil
12 basil leaves washed and coarsely chopped
12 mint leaves washed and coarsely chopped
Kosher salt and fresh ground pepper

Ricotta Salata and Yellow Tomatoes

10 ounces Ricotta Salata cheese
1 pound of yellow pear tomatoes cut in half lengthwise
6 Tbsp extra virgin olive oil
Kosher salt and crushed red pepper flakes

Greens

4 cups Amaranth greens washed and drained
3 ounces extra virgin olive oil
1 ounce rice wine vinegar
Kosher salt and fresh ground pepper

Instructions

Trim the zucchini and slice them lengthwise on the julienne blade of the mandolin. Cut down until you just see the seeds in the center. Rotate the zucchini and continue the process. Lay the zucchini ‘spaghetti’ in a non-reactive bowl and add the lemon zest, lemon juice, Parmesan, olive oil, basil and mint. Season with salt and pepper and toss until well coated. Set aside until ready to serve.

For the Ricotta Salata and Yellow Tomatoes:

Heat a griddle over hot coals or a cast iron pan on the stove over high heat. Place the cheese on the griddle and char for 5-10 seconds. As soon as it starts to char, use a metal spatula to remove from the pan and place in a non-reactive bowl. Brush a thin coat of olive oil over the pan and place the tomatoes, cut side down. Do this in batches so as to not overcrowd the pan. As the edges start to char, use the spatula and remove them from the pan. Place them on a plate with the char side up so that they cool. Once cool, add them to the bowl with the cheese. Add the olive oil, salt and red pepper flakes and toss until well coated. Set aside until ready to serve.