Zucchini stuffed with goat cheese and dill with zucchini flowers, battered onions and autumn flavors with balsamic vinegar
3 medium size courgettes
200 g Orogel battered onions
250 g fresh goat’s cheese
1 bunch of dill
50 g almonds
50 g raisins
2 “Martine” pears
4 courgette flowers
extra virgin olive oil
Cut the zucchini in half to obtain 4, 5 cm long pieces, empty and blanch in salted water for 2/3 minutes. Stop the cooking process with water and ice.
Prepare the stuffing with goat’s cheese and chopped dill adding salt and pepper to taste. Stuff the zucchini and garnish with a whole dill leave.
Pull whole leaves from zucchini flowers, put in a hot syrup, arrange on a silpat and put in an oven at 70°C until dehydrated. In a pan toast the almonds, add raisins and a drizzle of oil, lightly fry and finally drizzle with balsamic.
Fry the battered onions in sunflower oil at 180°C until golden. Heat the zucchini in a combi steam oven for 10 minutes, then cook them au gratin at 220°C.
Arrange the zucchini into a circle, put in the center a few slices of martina pear in the center, the sunflower blossoms and the battered onions. Garnish with raisins and almonds, finally add the reduced balsamic vinegar sauce.