- 4 small courgettes, ends trimmed
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 3-4 tbsp olive oil, plus extra to drizzle
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 3-4 tbsp balsamic vinegar, to drizzle
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 250g tub ricotta
Ricotta is an Italian cheese made from whey and traditionally a by-product of…
- squeeze lemon juice
- handful fresh basil leaves, chopped
- 50g pine nut, toasted (see Know-how, below)
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-howTo 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.