Small courgettes 4
Tub ricotta 250gr
Squeeze lemon juice
Olive oil 4tbsp, extra to drizzle
Balsamic vinegar 4tbsp, extra to drizzle
Handful fresh basil leaves chopped
Pine nuts or peanuts 50gr, toasted
Slice the courgettes lengthways; using a swivel vegetable peeler- you’ll need 24 long strips.
Drizzle some of the olive oil and balsamic vinegar over two large plates and lay the strips flat. Sprinkle with more oil and balsamic, cover and leave to marinate in the fridge for at least 20min.
Mix the ricotta with lemon juice and seasoning to taste, and then mix in the basil and pine nuts or peanuts.
Place 1tsp of the ricotta mixture onto one end of a courgettes strip and roll up.
Repeat until you have used up all the filling. Arrange rolls upright on a plate and grind over some black pepper. Drizzle with a little more oil and balsamic and serve it.
Wednesday, August 02, 2006
Stuffed courgette rolls: