When you think of the word “tartare,” beef usually comes to mind. But the cover recipe from the July issue of Cibo is one fit for vegetarians as well as healthy eaters. It’s also a kid-friendly recipe and is a good way for adults and children to get their daily serving of vegetables.
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1 red bell pepper, seeds and inner
white ribbing removed, shredded 3 tomatoes, seeds removed, diced 1 head radicchio, shredded 2 small zucchini, shredded 4 scallions, white and light green parts only, diced salt and freshly ground pepper 1⁄2 lemon, juice only 1⁄2 cup ricotta, drained 1⁄4 cup mayonnaise |
Drain the peppers and tomatoes to remove any excess liquid. In a bowl, combine the peppers, tomatoes, radicchio, zucchini and 3 scallions. Set 1⁄4 cup of the mixture aside for garnish. Season with salt and freshly ground pepper and add the lemon juice, ricotta and mayonnaise. Mix well and, using a fine mesh sieve set over the bowl, drain the excess liquid. Place a round cutter in the center of a plate. Fill the cutter with the mixture leaving 1⁄4-inch space at the top. Press down with the back of a spoon to make sure it is compact and fill the empty space with the reserved vegetable mixture. Remove the mold and repeat with 3 more plates. Serve immediately. Serves 4
Wine Pairing: Light to medium-bodied white wine, such as an Italian Sauvignon Blanc- To get more fresh, quick and delicious recipes, subscribe to our e-magazine Cibo