Veal rolls with zucchini and scamorza and couscous

Ingredients

For 1 serving

• Veal top round140 g
• Zucchini150 g
• Scamorza25 g
• Basil3 g
• Couscous50 g
• Cherry tomatoes80 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Wash and trim the courgettes: slice one lengthways into thin strips and dice the rest into pieces of about 1 cm. Cut the scamorza into sticks and halve the cherry tomatoes.
2. Heat a griddle over high heat and grill the courgette strips for 1–2 minutes per side, until soft and marked.
3. Pound the veal slices and season with salt and pepper; fill each with grilled courgette, scamorza and basil, roll up and secure with a cocktail stick.
4. Heat half the oil in a frying pan over medium heat and cook the rolls for 8 minutes, turning, until golden and the cheese starts to melt.
5. Meanwhile in another pan heat the remaining oil over high heat and sauté the diced courgette and cherry tomatoes for 4–5 minutes, until tender; season with salt. Put the couscous in a bowl, pour over salted boiling water just to cover, cover and leave for 5 minutes, then fluff it and stir in the vegetables.
6. Remove the cocktail sticks and serve the rolls on the couscous.