Appetizer > Cheese > Polish

Skórka with Roasted Garlic and Ricotta Recipe

Ingredients with Measurements:
- 1 large skórka (zucchini or squash)
- 1 head of garlic
- 1 cup of ricotta cheese
- 1/4 cup of grated Parmesan cheese
- 2 tablespoons of olive oil
- Salt and pepper to taste

Special equipment needed:
- Baking sheet
- Aluminum foil
- Food processor or blender

Step-by-step instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the skórka into thin slices and place them on a baking sheet lined with aluminum foil.
3. Drizzle the skórka slices with olive oil and season with salt and pepper.
4. Cut the top off the head of garlic and wrap it in aluminum foil.
5. Place the wrapped garlic on the baking sheet with the skórka slices.
6. Roast the skórka and garlic in the oven for 20-25 minutes, or until the skórka is tender and lightly browned.
7. Remove the baking sheet from the oven and let the skórka and garlic cool for a few minutes.
8. Squeeze the roasted garlic cloves out of their skins and place them in a food processor or blender.
9. Add the ricotta cheese and Parmesan cheese to the food processor or blender and blend until smooth.
10. Season the ricotta mixture with salt and pepper to taste.
11. Serve the skórka slices with the roasted garlic and ricotta mixture on top.


- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 400°F (200°C)
Serving size:
- This recipe serves 4 people.

Nutritional information:
- Calories per serving: 190
- Fat: 14g
- Carbohydrates: 8g
- Protein: 9g

Substitutions for ingredients:
- You can substitute the skórka with eggplant or bell peppers.
- You can substitute the ricotta cheese with goat cheese or feta cheese.

Variations:
- Add chopped fresh herbs, such as basil or parsley, to the ricotta mixture for extra flavor.
- Top the skórka slices with sliced cherry tomatoes or roasted red peppers before adding the ricotta mixture.

Tips and tricks:
- Make sure to slice the skórka thinly so that it cooks evenly.
- You can roast the garlic ahead of time and store it in the refrigerator for up to a week.
- If you don't have a food processor or blender, you can mash the roasted garlic with a fork and mix it with the ricotta and Parmesan cheese.

Storage instructions:
- Store any leftover skórka and ricotta mixture in separate airtight containers in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat the skórka, place it in a single layer on a baking sheet and bake in a 350°F (175°C) oven for 5-10 minutes, or until heated through.
- To reheat the ricotta mixture, microwave it on high for 30 seconds to 1 minute, or until heated through.

Presentation ideas:
- Arrange the skórka slices on a platter and spoon the ricotta mixture on top.
- Garnish with fresh herbs, such as basil or parsley, and a drizzle of olive oil.

Garnishes:
- Fresh herbs, such as basil or parsley
- A drizzle of olive oil

Pairings:
- Serve with a side salad or crusty bread.

Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Garlic bread

Troubleshooting advice:
- If the skórka is not tender after roasting, return it to the oven for a few more minutes.

Food safety advice:
- Make sure to wash the skórka thoroughly before slicing and roasting.

Food history:
- Skórka is a traditional Polish dish made with zucchini or squash.

Flavor profiles:
- The skórka has a slightly sweet and nutty flavor, while the roasted garlic and ricotta mixture is creamy and savory.

Serving suggestions:
- Skórka with roasted garlic and ricotta makes a great appetizer or side dish.

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Region: Polish

Taste: Savory, Creamy, Tangy, Garlicky, Herbal