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.
—moomalix
Ingredients
-
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
Directions
-
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.
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