Make sure to cook the courgette ribbons over a high heat, undisturbed, for 1 minute to get the best char mark
Ingredients
Cooking Instructions
Download PDFUsing a vegetable peeler, slice the courgettes lengthways into thin ribbons.
Preheat the griddle pan to a medium-high heat. Brush the ribbons lightly with olive oil and grill on the hot griddle pan for 30 seconds to a minute until charred and softened. Only cook one side so the courgette is still malleable enough to wrap without breaking. Set aside to cool slightly while you prepare the dip.
Zest and juice the lemon into a small bowl. Mix in the mascarpone and olive oil. Season with salt and black pepper. Chill until ready to serve.
To assemble, lay out one slice of grilled courgette on a board, place a slice of bresaola next to it and repeat two more times. Lay the breadstick and roll it up. Repeat with the remaining ingredients.
Serve the breadsticks laid out on a platter with the mascarpone dip on the side.
