250 g Shelled peas
Mint leaves to taste
Capers to taste
Fine salt to taste
Pepper to taste
Extra virgin olive oil
Traditional Balsamic Vinegar of Modena PDO
Wash the courgettes and cut them in two lengthwise. Then use a melon baller to scoop out the pulp to create boats. Steam the courgette boats for 5 minutes, drain and set aside.
Boil the courgette pulp and shelled peas in salted water. In a bowl, combine the drained peas and courgette pulp with the extra virgin olive oil, mint leaves and a teaspoon of lemon juice. Blend everything together until you obtain a soft cream, adding a few tablespoons of the cooking water from the peas if necessary. Season with salt.
Fill the courgette boats with the pea cream and bake in a hot oven at 180°C for 10 minutes.
Top the courgette boats with a few capers, a drizzle of olive oil and mint leaves, then serve with a drizzle of Traditional Balsamic Vinegar of Modena PDO and chopped hazelnuts.