Ingredients

The following ingredients have 4 Servings
  • 2 large courgettes, washed
  • 30ml (1 tbsp) olive oil
  • 6 slices Prosciutto di San Daniele
  • 125g (4oz) ricotta
  • 30ml (2 tbsp) pine nuts
  • 6 basil leaves, finely chopped & more for garnish
  • 30ml (2 tbsp) Grana Padano cheese, finely grated

Instruction

  • Slice the courgettes thinly lengthwise in 0.5cm (⅕in) strips. You are aiming for 12 strips. A mandoline works well for this task.
  • Brush the courgettes lightly with olive oil and grill on a high heat for two minutes on each side.
  • Place the cooked courgette on paper towel to drain excess oil and let it cool down.
  • Mix the ricotta, pine nuts and basil in a bowl.
  • Cut each slice of ham in half lengthways and place half a slice on each courgette slice. Repeat the process.
  • Gently spread the courgette topped ham with a thin layer of the ricotta mixture. Leave the one end clear of the spread.
  • Starting at the end with the ricotta at the edge, carefully roll the courgette and its contents. When you get to the end, stick a toothpick close to the edge straight through the edge to the other end to keep the roll together.
  • Arrange the courgette rolls on a serving platter and sprinkle with basil leaves and Grana Padano cheese. Serve immediately.