Ingredients:
– 200g of Maruzzella Canned Tuna
– 3 zucchini
– 2 Maruzzella Anchovy Fillets
– 1 egg
– 50g of Parmigiano Reggiano
– breadcrumbs
– marjoram
– garlic
– EVO oil
Method:
First, remove the zucchini ends, cut the zucchini in half and slice them thin using a mandolin. Quickly boil the zucchini slices to soften them and let them cool down.
In the meantime, make the stuffing: hand chop the remaining zucchini and sauté them in a pan with the EVO oil, two Maruzzella Anchovy Fillets and a clove of garlic.
Remove the garlic and put the mixture in a mixer; then add Maruzzella Canned Tuna, fresh marjoram, egg and Parmigiano Reggiano. Pulse to obtain a smooth cream (add a pinch of salt).
To make the rolls: place the zucchini slices on a table and place the stuffing on them, then roll them. Sprinkle some breadcrumbs and Parmigiano on top of the rolls, bake for 20/25 minutes at 180°C and you are done!
