Courgette cream and bioeko rosemary mini breadsticks
Ingredients (for 4)
10 baby courgettes (or 2 standard)
120 g of ricotta cheese
1 tsp of grated lemon zest
20 basil leaves
Extra virgin olive oil
1 pack of organic rosemary mini breadsticks
Preparation time: 10 minutes
Cooking time: 5-7 minutes
Wash the courgettes and slice them thinly, then heat 2 tbsps of extra virgin olive oil in a pan and sauté. Cook for about 5-7 minutes.
Add salt and pepper to taste. Remove the pan from the flame and blend using the pulse setting. Add the basil leaves, ricotta cheese, 1 tbsp olive oil and lemon zest.
Blend thoroughly and add water if necessary. Drizzle with a little extra virgin olive oil.
Taste it by dipping in our bioeko rosemary mini breadsticks!