Need a starter idea for your Easter meal? Try this yummy Involtini Di Zucchini (aka Roasted Courgette Rolls) recipe by Carluccio and Contaldo
Looking for a quick and simple starter to go with your Easter dinner this weekend? This mouthwatering Involtini Di Zucchini dish by Two Greedy Italians Antonio Carluccio and Gennard Contaldo is ideal to serve at get togethers with a glass of Prosecco. ‘It’s a modern antipasto, combining a typically southern Italian vegetable with a classic northern cheese,’ says Gennard Contaldo. Follow the recipe here…
Involtini Di Zucchini
2–3 large courgettes
100g Gorgonzola, roughly chopped into chunks
6 sun-dried tomatoes in oil, finely sliced
a bunch of basil leaves
4 tbsp extra virgin olive oil, plus extra for oiling
1 large garlic clove, finely chopped
freshly ground black pepper
Makes about 16 Involtini di Zucchini
Preheat the oven to 180°C/Gas 4.
Combine the marinade ingredients in a small bowl and set aside.
Cut the courgettes lengthways into slices about 5mm thick. Arrange the slices on a plate, sprinkle with salt and leave to rest for 40 minutes, until they have exuded some liquid and are soft.
Pat the courgette slices dry with a tea towel, place on a lightly oiled baking tray and brush with some of the marinade. Roast the courgettes in the oven for 10–15 minutes, until the edges begin to golden. Turn the courgette slices over, brush with the remaining marinade and cook for a further minute. Remove from the oven and leave to cool.
Place a few pieces of the Gorgonzola, a couple of slices of sun-dried tomato and a leaf or two of basil at one end of each courgette slice and roll up. Arrange on a serving dish and garnish with basil leaves.
Recipe taken from Two Greedy Italians by Antonio Carluccio and Gennard Contaldo, published by Quadrille. Photos by Chris Terry.
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