Stampa la ricetta
Cook with us!

Zucchini stuffed with goat cheese and dill with zucchini flowers, battered onions and autumn flavors with balsamic vinegar

Ingredients
  • 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
60
4
Medium
Side Dishes

Method

  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.
La newsletter per tutti i gusti

Scopri la bontà naturale di Orogel

Tante ricette, approfondimenti e consigli per gustare la naturalità dei nostri prodotti.

Iscriviti
I cookie ci aiutano a fornire i nostri servizi. Utilizzando tali servizi, accetti l'utilizzo dei cookie da parte nostra. Info