Courgette and ricotta rolls
Published on 14 January 2014
Favourites stay in this browser only. Sign in to save them to your account.
Selections and your current step are saved in this browser for this recipe.
Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
2 large courgettes
250 g ricotta
25 g pitted black olives
25 g dried tomatoes
Salt and pepper
Extra virgin olive oil
Oregano
I wash and trim the courgettes and slice thinly with a mandoline.
I grill them.
I chop the olives and dried tomatoes.
I work the ricotta briefly to soften it, then combine all the ingredients with a drizzle of oil.
I lay out the courgettes and spread some filling along their whole length.
I roll them into spirals.
Excellent as a starter or light supper.
250 g ricotta
25 g pitted black olives
25 g dried tomatoes
Salt and pepper
Extra virgin olive oil
Oregano
I wash and trim the courgettes and slice thinly with a mandoline.
I grill them.
I chop the olives and dried tomatoes.
I work the ricotta briefly to soften it, then combine all the ingredients with a drizzle of oil.
I lay out the courgettes and spread some filling along their whole length.
I roll them into spirals.
Excellent as a starter or light supper.
Original source: https://incucinaconlilly.com/2014/01/14/girelle-di-zucchine-e-ricotta/
Reserved advertising space · no adverts are active