Appetizer

Wash, peel and slice the potatoes. Wash and trim the green beans. Place the vegetables, separately, in a steamer basket and cook for about 10 minutes, until tender. Then remove the basket and leave the vegetables to cool until just warm. Take the potatoes and mash them in a bowl with a potato masher. Add the egg, the ricotta cheese and 2 spoonfuls of Zucchi pesto-flavoured oil and stir thoroughly. Chop the green beans coarsely (separately) then add them to the mixture. Add salt and pepper to taste and mix all the ingredients thoroughly until the mixture is uniform. If the consistency is too soft to allow rissoles to be formed using your hands, add a spoonful of breadcrumbs. Pour the breadcrumbs into a plate. For an even tastier effect, 2 spoonfuls of pine kernels can be chopped with the breadcrumbs. Using slightly damp hands, form small rissoles using a spoonful of mixture for each one, giving them the usual rounded shape. Coat them with breadcrumbs and fry them in Zucchi 100% Italian High Oleic Sunflower Seed Oil at 180°: place 4-5 rissoles in the oil at a time and fry, turning occasionally, until golden brown. Drain on absorbent paper and serve piping hot.