Stuffed courgette rolls
Try Gordon Ramsay's take on Italian antipasti - tantalise your palate with this no-cook starter
3
ratings
Difficulty and servings
Makes 24 rolls
Preperation and cooking times
Prep 20 mins
Plus marinating
Vegetarian
- 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.
- 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.
Gordon's know-how
To toast pine nuts, tip into a hot frying pan - no oil needed - for 2-3 mins, shaking the pan often until the kernels are golden all over. Tip onto a plate and leave to cool.
49 kcalories, protein 2g, carbohydrate 1g, fat 5 g, saturated fat 1g, fibre 0g, salt 0.03 g
Recipe from Good Food magazine, August 2006.
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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
Preperation and cooking times
Prep 20 mins
Plus marinating
Vegetarian
Light and fresh
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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19 December 2007
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