. Difficulty: Low
. Cheese: Taleggio PDO
. Servings per: 4 people
Ingredients2 grouper fillets, total weight 400 g
100 g courgettes
150 g Taleggio PDO
extra virgin olive oil
4 chive stems
cream of courgettes
a few leaves of basil
PreparationGently flatten the fillets with a mallet, without breaking them down. Cut them in half widthways.
Wash and trim the courgettes, cut into julienne slices and sauté in a frying pan with a little oil and salt. Drain as soon as they are soft. Place them in the middle of each of the 4 fillets, cover with the diced Taleggio PDO and roll up, tying the roulades with a chive stem. Arrange in an oven-proof dish, drizzle with extra virgin olive oil and gratinate in a hot oven for a few minutes.
You can serve this dish with slices of grilled polenta, a tomato concasse (seasoned with oil, salt and thyme) or a cream of courgettes prepared by steaming two courgettes and liquidising them, emulsifying with extra virgin olive oil. When the dish is ready, before serving add a few leaves of fresh fragrant basil.
by Corrado Carpi – “La Bigoncia” restaurant – Genoa