In­vol­tini di zuc­chine

Chef: Toni Sassi Restau­rant: Sassi Cantina e Bar

Port Douglas & Mossman Gazette - - FRONT PAGE -

tomato sauce. Cover the bak­ing dish loosely with foil and bake for 20 -30mins.

Al­low to set­tle be­fore serv­ing with a lit­tle sliced fresh basil on top.

We some­times serve with a su­gar snap pea, al­mond and orange salad around the plate (as in pho­to­graph)

1 cup ri­cotta 1/ 4 cup freshly grated parmi­giano tea­spoon grated nut­meg Salt and ground black pep­per 4 firm med size zuc­chini 2 cups fresh tomato & basil sauce Fresh basil leaves to serve

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