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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
  • balsamic vinegar
  • extra virgin olive oil
  • sunflower oil
  • sugar syrup
  • salt
  • pepper
Side Dishes
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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