Courgettes and red onions with ricotta

Sometimes in the South of France The spring lingers before suddenly turning into full summer. Tomatoes and paprikas are still not in season but we have plenty of courgettes. 

The following recipe makes a nice and flavourful lunch and does not require much effort. Serve it with some good country bread and a green side salad for a balanced meal.

The culinary roots in Nice are almost half Italian so Italian products are widely available in our shops. I have used the sweet and sour Toscoro Crema con aceto balsamico di Modena as a flavouring. If you don’t find it in your shops you can use balsamic vinegar di Modena and add a bit of sugar.

2 servings

2 regular long courgettes or 4 small

4 tbsp. olive oil

1 red onion, peeled and finely sliced

1 clove garlic, minced

2 tbsp. Toscoro Crema con aceto balsamico di Modena

½ tsp. Piment d’Espelette or other mild chilli powder

250 g ricotta

Fresh basil leaves to decorate

Warm 3 tbsp. olive oil in a sauté pan over medium- high heat. Wash and slice the courgettes. Fry them for 4- 5 minutes on both sides until golden brown. Then remove with a slotted spoon on to a plate.

In the same pan, fry the red onion for about 10 minutes. Remove the heat to medium- low and add the garlic. Keep on stirring and frying until the onion is soft.

Add the courgette slices back to the pan. Season with Toscoro Crema and Piment d’ Espelette and stir.

Divide the courgettes and onion on the plates. Divide the ricotta in the middle of the plates and sprinkle with the remaining olive oil. Scatter with basil leaves and serve.