Stuffed zucchini roll with ricotta cream, figs, and walnuts

Rehydrate the figs: Pour hot water over the dried figs to rehydrate them.

Prepare the zucchini: Wash the zucchinis, trim the ends, and slice them in half lengthwise. Slice them into thin strips using a peeler or mandoline. Place them on paper towels to absorb excess moisture.

Make the filling: In a bowl, mix the ricotta, crushed walnuts, rehydrated dried figs, a drizzle of walnut oil, salt, and pepper.

Roll the zucchini: Arrange the zucchini strips on plastic wrap, alternating colors and overlapping them by half. Add a neat line of filling and roll tightly using the plastic wrap. Refrigerate for 30 minutes so it holds its shape.

Prepare components to plate up: Whip 100 g of ricotta with 1-2 tbsp of ice-cold water, chop the scallion, and halve the fresh figs. Spread the whipped ricotta on the base of the plate, place the roll on top, and garnish with scallions, fresh figs, a drizzle of spicy oil, and crushed walnuts.