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Author Notes: Zucchini ribbons, served with pine nuts and herbs on polenta made with buckteeth flower and a good punch of pecorino cheese, often served for lunch with salad in my own small bistro called Repete*. Simple dish that will make you wanted more.
*Repete in slovenian language means that you would like to have it more. —Urska Rajic
- 6 zucchini , different colores
- 300 grams taragna polenta ( 1/3 of cornmeal, 2/3 of buckteeth)
- 100 grams butter
- 200 grams pecorino cheese
- 50 grams pine nuts
- fresh thyme
- olive oil
- Cook 300 g of polenta in 1 liter of salty water for 45 minutes, steering constantly so it will not burn. When it is done you mix in butter and cheese, our polenta in a square tin and cool down. Meanwhile cut zucchini to ribbons, marinated them in olive oil, sold and paper. Roast the pine nuts with some fresh thyme. Cut polenta on triangles, put them in hot oven to roast, so it will get hot and soft again. Served toped with zucchini, pine nuts and Thyme.