Courgette rolls with Pelati

Name: Courgette rolls
Prep time: 20 min
Cook time: 10 min
Yield: 4 people
Ingredients: 400 g Mutti Peeled Tomatoes; 3 courgettes; 200 g robiola cheese; 100 g ricotta cheese; 3 tbsp finely grated Parmesan cheese; extra virgin olive oil; basil; mint; salt; pepper

Made with Pelati

Peeled Tomatoes are generously fleshy and firm. They have their skins removed and are then immersed in a delicious, velvety passata.

cooking sketch 30 min (COOK TIME: 10 min / PREP TIME: 20 min)

4 people

Ingredients

For the base

400 g Mutti Peeled Tomatoes
3 courgettes
200 g robiola cheese
100 g ricotta cheese
3 tbsp finely grated Parmesan cheese

For the sauce

extra virgin olive oil
basil
mint
salt
pepper

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Method

Cut the courgettes into thin slices lengthways.
Brush them with olive oil and season with salt and pepper.
Cook for 2 minutes on each side and allow to cool.
In a bowl, mix the robiola cheese with 1 tablespoon chopped mint and basil, salt and pepper.
Cut the peeled tomatoes into strips and set the sauce aside.
Put the cheese in a piping bag and spread it over the courgette slices, add the strips of peeled tomatoes and roll up.
Blend the ricotta cheese with the peeled tomato sauce, add salt and pepper to taste and spread over the bottom of an oven dish.
Arrange the courgette rolls on top of the sauce and cover with grated parmesan cheese.
Bake in the oven at 200°C (grill setting) for 7-8 minutes.
For a stronger taste, you can replace the robiola cheese with fresh goat cheese and the parmesan with mature pecorino cheese.

Courgette rolls with Pelati

Made with Pelati

Ingredients

For the base

For the sauce

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Method

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