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Recipe by Gordon Ramsay

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1. Slice the courgettes lengthways, using a swivel vegetable peeler - you'll need 24 long strips. Drizzle some of the olive oil and balsamic over two large plates and lay the strips flat, trying not to overlap. Sprinkle with more oil and balsamic, cover and leave to marinate in the fridge for at least 20 mins. Can be prepared up to 6 hrs ahead.
2. Mix the ricotta with lemon juice and seasoning to taste, then mix in the basil and pine nuts. Place 1 tsp of the ricotta mixture onto one end of a courgette 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 vinegar to serve.

49 kcalories, protein 2g, carbohydrate 1g, fat 5 g, saturated fat 1g, fibre 0g, salt 0.03 g

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• Doka

  19 December 2007

  Doka rated and commented on this recipe

  

  Beautiful for dinner starter!

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• lisa's food

  11 June 2008

  lisa's food rated and commented on this recipe

  

  Have made these a couple of times and they are lovely each time - definately a recipe to come back to time and time again

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• Jocephine

  11 September 2008

  Jocephine rated and commented on this recipe

  

  very easy to make and it is a lovely antipasti

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• Yvonne

  16 September 2008

  Yvonne commented on this recipe

  I sprinkled a few mixed herbs over.....yummy

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• skakule

  26 February 2009

  skakule commented on this recipe

  For a non-veggie version, try putting a strip of prosciutto or another type of dried ham on the marinated strips of courgette. Lovely!

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• Mattmes

  28 February 2009

  Mattmes rated and commented on this recipe

  

  These were nice and they certainly looked good; however I don't think I'd have any urge to make them again.

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• goldy21

  23 April 2009

  goldy21 commented on this recipe

  met geitenkaas 3 pp witte balsamico

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• twinklyfairylight

  01 June 2009

  twinklyfairylight rated and commented on this recipe

  

  Looked nice but not very exciting.

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Ingredients

• 4 small courgettes , ends trimmed
• 3-4 tbsp olive oil , plus extra to drizzle
• 3-4 tbsp balsamic vinegar , to drizzle
• 250g tub ricotta
• squeeze lemon juice
• handful fresh basil leaves , chopped
• 50g pine nuts , toasted (see Know-how, below)

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Difficulty and servings

Makes 24 rolls

Preparation and cooking times

Prep 20 mins

Plus marinating

Vegetarian

Ingredients

• 4 small courgettes , ends trimmed
• 3-4 tbsp olive oil , plus extra to drizzle
• 3-4 tbsp balsamic vinegar , to drizzle
• 250g tub ricotta
• squeeze lemon juice
• handful fresh basil leaves , chopped
• 50g pine nuts , toasted (see Know-how, below)

49 kcalories, protein 2g, carbohydrate 1g, fat 5 g, saturated fat 1g, fibre 0g, salt 0.03 g

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