Recipe for preparing zucchini and robiola rolls with the addition of cherry tomatoes, for a balanced appetizer in the flavor, with the aroma of marjoram and thyme.
Ingredients for 4 people
- 3 new courgettes
- 1 bunch of cherry tomatoes
- 200 gr of robiola
- 1 sprig of marjoram
- 1 sprig of thyme
- salt and pepper
Preparation of courgette and robiola rolls
Wash the courgettes, tick them and cut them lengthwise using the potato peeler to obtain many ribbons, to be salted and placed on a cutting board.
Wash the cherry tomatoes and place them on a cloth to dry them, then divide them in half by removing the respective seeds.
In a bowl mix the robiola with a handful of chopped marjoram and thyme leaves, adding a pinch of pepper, mix thoroughly until a homogeneous mixture is obtained.
Spread the cream of robiola with herbs on each courgette ribbon, to be rolled to form a small swivel, then skewer the swivels obtained with toothpicks, after placing a half cherry tomato on each.
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Finally place on a tray before serving.
