Courgette & mozzarella brochettes

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starter for 4

  • 2 yellow courgettes, cut into 3 mm thick strips
  • 2 green courgettes cut into 3 mm thick strips
  • cooking butter or cooking cream
  • salt and pepper
  • 2 sachets of mozzarelline, drained
  • 1 tbs of chopped basil
  • 50 g of air-dried meat (Bündnerfleisch), cut into fine slices and folded lengthwise
  • approx.12 wooden skewers about 15 cm long

Recipe source

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  1. 1 Sauté the courgettes in several lots on both sides in cooking butter or cooking cream. Remove from the pan, season and allow to cool.
  2. 2 Mix half of the mozzarelline with the basil and season. Wrap a strip of dried meat around each ball.
  3. 3 Halve the courgettes lengthwise and wrap around the remaining mozzarelline.
  4. 4 Fix the mozzarelline on the skewers.