Courgettes

Courgette And Ricotta Involtini Bake

Make sure to thinly slice the courgettes so that they’re easier to roll.

Prep time: 40 minutes

Cook time: 30 minutes

Serves: 4

8 medium courgettes

2 tsp SpinneysFOOD Fine Sea Salt

2 large SpinneysFOOD Organic Free-Range Eggs

350g SpinneysFOOD Ricotta

Handful of SpinneysFOOD Fresh Mint

Handful of SpinneysFOOD Fresh Parsley

1 lemon

1 tsp SpinneysFOOD Fine White Pepper

1 x 400g tin SpinneysFOOD Chopped Italian Tomatoes

80g SpinneysFOOD Mozzarella Cheese

To serve

SpinneysFOOD Fresh Basil

1 Preheat the oven to 180°C, gas mark 4.

1 Grease and line a 24cm-round cake tin with baking paper. 2 Sprinkle the fennel seeds and sugar over the bottom of the tin. Thinly slice the oranges, clementine and lemon and arrange the slices over the fennel seeds and sugar. 3 To make the batter, whisk together the polenta, flour, baking powder, zest, ground fennel and salt. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy then add the eggs one at a time. Add the dry ingredients and orange juice and mix until a smooth batter forms. Spread in the tin, cover with cling film and refrigerate overnight. 4 Preheat the oven to 180°C, gas mark 4. 5 Place the tin in the oven and bake for 55 minutes to 1 hour, rotating the tin halfway through baking, until a skewer inserted into the centre comes out clean. 6 Remove from the oven and allow to cool for 10 minutes before turning out onto a serving plate or cake stand.

2 Using a mandolin, thinly slice the courgettes into long slices. Set aside 24 slices. Blitz the remaining slices in a food processor. Sprinkle with 1 teaspoon of salt and mix well. Allow to stand for 5 minutes. Using your hands, squeeze out as much liquid as possible from the blitzed courgettes (reserve the liquid). 3 Place the courgettes in a bowl and add the eggs and ricotta then mix well. 4 Finely chop the herbs, zest the lemon and add it to the courgette mixture with 1 teaspoon of salt and the white pepper. 5 Place 1 tablespoon of filling at the end of a courgette slice and roll it up. Repeat with the rest of the slices and filling. 6 Spread the leftover filling in the bottom of a 20cm x 30cm roasting dish. Combine the reserved liquid and tinned tomatoes and spread in the dish. Season with salt and pepper. Arrange the courgette rolls on top of the tomatoes. Scatter the cheese over and bake for 30 minutes, or until golden and bubbly. 7 Scatter with fresh basil leaves and serve.