Zucchini

 Zucchini, cherry, Valencey and almond salad

Photo

Grilled zucchini marinated in vinegar, goat’s cheese cream, marinated cherries, roasted almonds, basil

Product

Quantity

Unit

e

Zucchini

-Zucchini

2

kg

Yellows

-Tosazu vinegar

PM

PM

Pickled cherries

-Cherries

500

G

-Rice vinegar

500

G

-For the zucchini, cut with a mandolin, then form rosettes into tartlet circles.

Grilled one side, return to a gastro plate, then add a little tosazu vinegar.

-Bring all the elements of the marinade to a boil, cool. Add the pitted cherries and cut in half.

-Water Sugar

500

G

300

G

-Clove

PM

PM

-For the goat's cream, remove the skin, roughly chop then bring to the boil with the cream and milk, mix, set aside.

-Cinnamon

PM

PM

-Star anise

3

-Coriander seed

PM

PM

-Roast the almonds at 160C for 10 minutes, roughly chopped.

Goat cream

-Valencey

1

kg

-Cream

1

L

Chop the basil at the minute.

Lak

500

M.L.

-Amardes

PM

PM

-Basil

PM

PM

Slice the onions, then stew with the butter, seasoned, set aside.

Onions

2 2

kg

Butter

PM

PM

To serve, put a spoonful of goat's cheese cream and a dash of onion compote at the bottom of the plate. Add the zucchini rosette, season with grated dry goat cheese, a drizzle of olive oil, finish with the almonds, basil and cherries.