Music to Tastebuds – Rosette con Pane alla Menta e Limone

One of the disadvantages of living in a city apartment is that there is a fairly limited amount of space available for your pots, kitchen utensils and gadgets. At least if you prioritise things like a dining table and living room sofa over them. I still possess items such as a wok pan that I don’t really use since due to its enormous size, you can only wash it in a bathtub. Yet in general, I try to limit my kitchenware to mainly essentials.

That being said, I have now identified a new must-have: a mandolin. Obviously I mean the slicer, not the instrument although nice music to accompany your cooking can sometimes be quite essential too! This fabulous zucchini dish alone – from the July edition of La Cucina Italiana – justifies the investment of money and space in this utensil (even if I have to ditch the wok giant, which may not be such a bad idea anyway…).

The process of this recipe is quite simple: you slice the zucchini with your mandolin, shortly precook the slices to make them soft enough for rolling, wrap and bake them with a superbly flavoursome filling and finally accompany with the perfect match of parmesan mayonnaise. The end result will be music to your tastebuds!

I came up with a neat trick for the breadcrumbs since I do not often have old white bread at home and the right kind of breadcrumbs are as essential for the success of this recipe as the mandolin: I bought one wheat roll, halved it, grilled the halves in the oven to dry them and finally blended them into crumbs.

Zucchini Rolls with Bread, Mint and Lemon

Serves 4

400 g zucchini

100 g breadcrumbs/ 1 wheat roll dried and crumbled

100 g mayonnaise

parmesan, grated

1 tbsp (strong) mint, chopped

zest of Β½ lemon, grated

olive oil

salt

To make the filling, mix the breadcrumbs, lemon zest, mint, a pinch of salt and 60 g olive oil in a bowl.

For the accompanying sauce: In a separate bowl, combine the mayonnaise with 40 g of the parmesan and 10 g hot water.

Cut the zucchini lengthways into thin slices (by using the mandolin if possible). Cook them in boiling water for 1 minute, drain them and put them in cold water. After that drain and dry the slices.

Take two zucchini slices at a time and place them in an adjoining “line” (one on top of the other for a few centimeters) to obtain a “slice” of double length. Add the breadcrumb filling on top of the zucchini slices and gently wrap the zucchini slices to form a roll. Repeat until you have used all your zucchini.

Take an oven tray and cover it with a parchment paper. Place the zucchini rolls on it and sprinkle them with some grated parmesan and a trickle of olive oil. Bake in the oven at 180C for 5-8 minutes. Serve immediately with the parmesan mayonnaise.

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4 thoughts on “Music to Tastebuds – Rosette con Pane alla Menta e Limone

    1. Thanks! I will deliver your compliments to my very talented friend πŸ™‚ This recipe is one of my favourites on Cucina Fintastica to-date so I guarantee your mandolin will be a wise investment!

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