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Author Notes: This dish can be served as soup in a bowl, with warm zucchini cream and fresh mousse, or it can be served cold in a glass as fingerfood.
Serves 3 to 4 peole
- 6 fresh Zucchini
- 1 Mozzarella
- 30 grams Parmigiano Reggiano
- 1 piece of Parmigiano Reggiano crust
- an handfuls of sesame seeds
- Extra Virgin Olive Oil
- 1 pinch of Salt
- 1 pinch of Pepper
- cut zucchini into large pieces and steam cook
- once cooked, put in the mixer with a bit of olive oil and whip untill creamy, adjust with salt and pepper, pour in serving bowls.
- Clean the back of the Parmigiano crust using a knife to remove the dirt surface, cut the crust into small square pieces
- place the parmigiano croutons over an oven plate cover with sesam seeds and put under the grill until they are full of bubbles, set aside to cool.
- in a mixer grate the Parmigiano than add mozzarella cut into pieces and wisk with a bit of oil until fluffy.
- Put one scoop of Mozzarella and Parmigiano mousse over zucchini crean and serve with Sesam Parmigiano croutons.
- This recipe was entered in the contest for Your Best Recipe with Parmesan