BEANS, COURGETTE, RICOTTA AND ESPORÃO ORGANIC EXTRA VIRGIN OLIVE OIL

BEANS, COURGETTE, RICOTTA AND ESPORÃO ORGANIC EXTRA VIRGIN OLIVE OIL

A recipe by André Cabrita that is within everyone’s reach. Simple, fresh and very flavorful.

Ingredients (2 people)

  • 400g of courgette
  • 150ml of Esporão Organic Extra Virgin Olive Oil
  • 1 lemon
  • 200g ricotta, or other cottage cheese
  • 1 can of beans
  • 1 red chilli
  • 5 to 10 basil leaves

Directions

Start by cutting the courgette into sticks. Heat the olive oil in a skillet over low heat and cook the courgette very slowly until soft, but not falling apart. At this stage, do not add salt, just freshly ground black pepper.

Meanwhile, drain the liquid from the can and wash the beans well. When the courgette is cooked, add the legume, increase the heat and let it cook until it cools down. Pour this mixture into a bowl along with the remaining olive oil in the skillet. Season generously with lemon juice, adjust the salt, and add the basil leaves.

Serve warm or at room temperature with chopped chilli and chilled ricotta.