Wash the zucchinis and slice one of them finely lengthwise using a mandolin slicer. Arrange the slices in a bowl, dress with olive oil and salt and leave to marinate for 10 minutes. In the meantime, cream the ricotta together with the goats’ cheese, and season with salt, pepper and a teaspoon of fresh thyme. Gently heat 20g cream and melt the gelatin in it, having previously soaked it in cold water. Whip the rest of the cream and stir gently into the cheese mixture. Lastly, take a quarter of the cream, add the finely chopped amarenas and stir. Cut the remaining zucchinis into thin slices. Line a 20cm loaf tin with the slices of marinated zucchini, and pour in half the goats’ cheese and ricotta mixture. Cover with slices of zucchini and add part of the amarena mixture, then another layer of zucchini slices and then finish with the remaining goats’ cheese and ricotta mixture. Put the terrine in the refrigerator and leave to set for a couple of hours. Turn out the terrine, slice it and serve with wholewheat or rye bread.
Recipe by Sigrid Verbert