Prepare your mousse by blending the cheese with a few cubes of cooked beetroot and a drizzle of EVO oil. Cut the courgettes into noodles using the relevant tool (or
julienne) and blanch them in salted water for a few minutes.

Cook your pasta a few pieces at a time in boiling salted water for 14 minutes, drain all
cooking water from the shapes using a skimmer by placing them with the hole
facing downwards on a clean tea towel.

Stuff Ovo with your caprino cheese mousse and place it on a plate where you have
previously put some other mousse and created a small nest of courgettes.
Decorate to taste with fresh snap peas and sprouts.