Courgettes, tomatoes and amaretti: Yotam Ottolenghi’s taste of Italian summer – recipes

Italian summer, anyone? I know! Me, too! This might not be a summer when we get to drink espresso with a little amaretti biscuit on the side in situ, but I fully intend to pretend for a good few meals. Amaretti biscuits, Italian extra-virgin olive oil, hard ricotta from Puglia, the sweetest tomatoes and most basil-y of basil leaves you can get your hands on: invest in the power of food to transport. Cin-cin!Tomato and ricotta salad with coriander seed and lemon oil (pictured top)This is a celebration of summer tomatoes. Cherry tomatoes work well, because they are so sweet, but use whatever you have to hand. The dressing and oil can be made a day in advance.Prep 20 minCook 55 minServes 88 plum tomatoes, cut in half (750g)250ml olive oil3 unpeeled garlic clovesSalt and black pepper3 tbsp PX sherry vinegar, or any other sweet vinegar such as moscatel1 lemon, 3 wide strips of zest pared off with a peeler or sharp knife, then squeezed, to get 2 tbsp juice800g heritage cherry tomatoes20g pic...