INGREDIENTS

Involtini

• Two thick zucchini
• 300 g ricotta
• 150 g grated mozzarella
• 1 tsp sugar
• Juice of half a lemon
• Olive oil
• Salt, Pepper

Salsiccia ragu

• 400 g salsiccia
• A large can of tomatoes
• 150 ml red wine
• 1 onion
• 2 cloves of garlic
• 1 tsp tomato purée
• 1 tsp oregano
• 1 tsp brown suga

HOW TO MAKE IT

Involtini

1. Mix the ricotta and mozzarella with lemon juice, a drizzle of olive oil, thyme, salt and pepper in a bowl.
2. Wash the zucchini and slice lengthwise with a vegetable slicer into one-and-a-half millimetre thick slices.
3. Season the cheese mixture again and put a tablespoon on each zucchini strip.
4. Spread the mixture out and roll up. Set aside the raw, rolled-up involtini for now.

Salsiccia ragu

1. To prepare, finely dice the onion and garlic.
2. Remove the skin from the salsiccia and place the sausage meat in a bowl. Mix briefly by hand, then sauté with the onion in olive oil.
3. Once everything is lightly browned, add the garlic, sugar and tomato paste and sear for another 2 minutes.
4. Deglaze with red wine and reduce the wine by a third. Add the canned tomatoes and crush everything with a turner until the meat and tomatoes are about the right size. Pour in the beef broth, add salt, pepper and oregano and boil everything down for about 45 minutes with the lid off.
5. Preheat the oven to 180°C top/bottom heat.
6. Spread the involtini on the ragu and bake for about 15 minutes with the lid off.
7. Serve with pasta or ciabatta