Cooking time: 10 min – Preparation time: 10 min – Serves: 4
Ingredients
220 g thinly sliced pancetta
1 kg zucchini
6 small boiled potatoes
100 g Cantal cheese
1 spring onion
1 lemon
Olive oil
Herbes de Provence
Preparation:
1. Prepare your zucchini: peel them and cut into thin tagliatelle. Place them in a dish and drizzle with olive oil and lemon juice. Season with salt and pepper. Slice the spring onion and add it to the zucchini. Mix well and set aside.
2. Meanwhile, cut the Cantal cheese into very thin slices. Assemble your rolls by placing 1 slice of pancetta, 1 slice of Cantal, and 1 potato cut in half. Roll everything up with another slice of pancetta and secure with a wooden skewer. Finish by sprinkling with Herbes de Provence.
3. Preheat your Kokko to medium heat and lightly oil it. Arrange the pancetta rolls and brown them, turning regularly.
4. On another side of the grill, sauté your zucchini tagliatelle for just a few minutes, stirring often.
5. Once your rolls are nicely browned and your tagliatelle cooked, remove from the plancha and enjoy!
