Ingredients
-
4
-
3 - 4
-
3 - 4
-
250
-
1/2
-
1/4
-
50
-
-
-
-
-
-
-
-
Directions
Stuffed Courgettes, A wonderful antipasto starter , I decided to make these as part of our Christmas dinner and these are absolutely amazing A vegetable peeler makes short work of the zucchini and they marinated beuatifully while I was busy putting together other dishes The courgettes rolled around really easily and did not fall apart and the one I sampled was absolutely delicious Fantastic antipasto , A wonderful antipasto starter
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Steps
|
1
Done
|
Slice the Courgettes Length Ways, Using a Swivel Vegetable Peeler - You'll Need 24 Long Strips. |
|
2
Done
|
Drizzle Some of the Olive Oil and Balsamic Over Two Large Plates and Lay the Strips Flat, Trying not to Overlap. |
|
3
Done
|
Sprinkle With More Oil and Balsamic; Cover and Leave to Marinate in the Fridge For at Least 20 Minutes. Can Be Prepared Up to 6 Hrs Ahead. |
|
4
Done
|
Mix the Ricotta With Lemon Juice and Seasoning to Taste. |
|
5
Done
|
Mix in the Basil and Pine Nuts. |
|
6
Done
|
Place 1 Tsp of the Ricotta Mixture Onto One End of a Courgette Strip and Roll Up. |
|
7
Done
|
Repeat Until You Have Used Up All the Filling. |
|
8
Done
|
Arrange Rolls Upright on a Plate and Grind Over Some Black Pepper. |
|
9
Done
|
Drizzle With a Little More Oil and Balsamic Vinegar to Serve. |
