Courgette strudel

Basil oil

• 100 g extra virgin olive oil
• 3 sprigs fresh basil, leaves only
• 40 g lemon juice (approx. 1 lemon)
• 1 pinch sea salt
• 1 tsp raw sugar

Dough

• ¼ lemon, zest only, no white pith
• 60 g semolina
• 90 g Italian "00" flour (see Tips), plus extra for dusting
• 1 tbsp extra virgin olive oil
• 1 egg white
• 40 g water
• 1 pinch sea salt

Filling

• 50 g Parmesan cheese, cut into cubes (3 cm)
• ½ lemon, zest only, no white pith
• 4 sprigs fresh flat-leaf parsley, leaves only
• 4 sprigs fresh basil, leaves only
• 2 garlic cloves
• 300 g courgettes, cut into pieces (3 cm)
• 1 tbsp oil
• 150 g ricotta, drained well (see Tips)
• 1 egg
• 60 g pine nuts
• 60 g pumpkin seeds
• 1 pinch ground nutmeg
• ¼ tsp sea salt, to taste
• ¼ tsp ground black pepper, to taste
• full cream milk, for brushing