Courgettes roll with anchovy sauce | Italian recipes

Courgettes roll with anchovy sauce | Italian recipes
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The courgettes roll with anchovy sauce is an innovative and delicious way to combine the delicate taste of courgettes to the stronger flavour of the anchovy sauce, everything rolled in a soft leaf of fresh pasta.


Courgettes roll with anchovy sauce
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Courgettes roll with anchovy sauce: ingredients for 6 people


  • 400g Courgettes
  • 330g Double Cream
  • 300g Flour Type 00
  • 100g Parmesan cheese
  • 5 Eggs
  • 5 Anchovies
  • Cornstach
  • Milk
  • Butter
  • Extra Virgin Olive Oil
  • Salt
  • Pepper


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Courgettes roll with anchovy sauce: instructions


  • Blend 300g of flour with 3 eggs until you get a smooth and compact dough then cover it with the film and let it rest in the fridge for about 40 minutes.
  • Amalgamate 2 eggs with 230g of double cream, 100 g of Parmesan cheese and a pinch of salt and pepper.
  • Pour the mixture into a mold. Bake at 160 °C for 40 minutes so as to get a flan type cream.
  • Cut the courgettes to thin circles and pan-fry them with two spoons of oil for 8-10 minutes.
  • Place the courgettes on a baking tray and let them rest.
  • Combine the courgettes with the cream of Parmesan and eggs.
  • Place the anchovies in a pan with 2 tablespoons of oil and let them melt in low heat then add the remaining double cream and 100g of milk. Heat the mixture in low heat without boiling.
  • Add half a teaspoon of cornstarch tothe mixture to make it thicker, turn off the heat and blend it.
  • Divide the dough into 4 portions of about 90g, stretch it and draw 4 rectangles (roughly 1 mm thick).
  • Fill the rectangles with the cream of Parmesan, eggs and courgettes and roll them on the long side, then cut the rectangles into 3 spools each.
  • Place the spools standing on a baking tray covered with baking paper andgarnish with someParmesan and a tuft of butter, then cook in the oven at 230 ° C for 4-5 ‘.
  • Remove the rolls from the oven and garnish with the anchovy’s sauce.


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