Zucchiniröllchen in Tomatenrahm (zucchini rolls in tomato cream sauce)

Method

1. Slice the zucchini lengthwise into thin ribbons on a mandoline. Lay them on a tray, salt lightly, and let sit for 10 minutes to release water and soften. Pat dry.
2. Combine the ricotta, grated hard cheese, basil and nutmeg in a bowl. Season with salt.
3. Heat the olive oil in a pan over medium heat. Sauté the onion and garlic for 4 minutes. Add the passata and simmer for 8 minutes. Stir in the cream and simmer for 2 minutes more.
4. Preheat the oven to 190°C (fan). Spread a third of the sauce in a baking dish.
5. Spread a spoonful of the ricotta filling over one end of each zucchini ribbon and roll up. Arrange the rolls seam-side down over the sauce.
6. Pour the remaining sauce over the rolls and scatter with the shredded cheese.
7. Bake for 20 to 25 minutes, until the sauce is bubbling at the edges and the cheese on top is melted and lightly golden.

Notes

• Salt the zucchini ribbons before rolling. Unsalted ribbons straight off the mandoline are stiff enough to crack when curled around the filling; salting draws out water and makes them pliable.
• Pat the ribbons dry after salting. Excess surface water thins the sauce and makes the rolls slide apart.
• A mandoline gives even, thin ribbons. A knife works too, but takes longer to get slices thin enough to roll without tearing.
• It keeps and reheats well for 2 days.

Ingredient substitutions

• Ricotta can be swapped for a well-drained soft curd cheese.
• A handful of chopped spinach, wilted and squeezed dry, is a good addition to the filling.
• Serve with crusty bread to mop up the sauce.