Method

1. Cut courgettes into cylinders, brush with oil and season and place in oven at 200°C/400°F/Gas Mark 6 until soft
2. Bring ingredients to room temperature
3. Combine in a bowl and knead until forms firm dough. Adjust with water or extra flour
4. Let the dough rest whilst filling is made.Flour surface and roll out dough. Place a large tbsp of filling on the dough. Wet edges of dough and place another sheet of rolled out pasta dough on top, gently press down and cut out with cutter
5. Bring salted water to boil and drop in pasta, boil for 4-5 minutes or till pasta floats.Strain pasta and plate up with courgette cylinders and generously spoon on the Buerre blanc.

1. Chop prosciutto and mix the ingredients all together to make a thick paste

1. Heat wine, vinegar and shallots in a saucepan until boils, then lower the heat a bit and continue simmering until the liquid has reduced down to about 2 tablespoons. This should take about 10 minutes
2. Dice butter but return to fridge (1/2 inch)
3. Once the wine-vinegar mixture has reduced to 2 tablespoons, reduce the heat to low and start adding the cubes of butter, one or two at a time, and whisk rapidly with a wire whisk
4. As the butter melts and incorporates, add more butter and keep whisking. Continue until you only have 2-3 cubes remaining. Remove from heat while whisking in the last few cubes, and whisk for a moment or two more. The finished sauce should be thick and smooth
5. Strain and serve right away.