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Ингредиенты
- 4 sm Round zucchini
- 4 x Baby artichokes
- 4 lrg Cherry tomatoes
- 4 x Zucchini flowers
- 1/2 c. Extra virgin extra virgin olive oil
- 2 Tbsp. White onion
- 1 tsp Garlic cloves
- 1 c. Vine-ripened tomatoes
- Â Â Salt to taste
- Â Â Pepper to taste
- 1 Tbsp. Sherry vinegar
- 1 x Log farm fresh goat cheese (8 ounces)
- 4 Tbsp. Mascarpone cheese
- 1 Tbsp. Italian parsley
- 1 Tbsp. Chives
- Â Â Salt to taste
- Â Â White pepper to taste
- 1 c. Panko bread crumbs
- 4 c. Mesclun greens
- 1 Tbsp. Sherry vinegar
- 1 Tbsp. Extra virgin extra virgin olive oil
- Â Â Salt to taste
- Â Â Pepper to taste
Инструкции
- Preparation of the vegetables:Blanch zucchini and artichoke. Remove middle and stuff with appropriate filling. Peel and hollow tomato and fill zucchini flower. Steam zucchini flower 30 seconds. Refrigerateand reserve.
- Preparation of the fillings:Zucchini: Diced zucchini with scallions and thyme, parmigiano reggiano.
- Tomato: Minced confit tomato, roasted garlic and fresh basil. Artichoke: Diced artichoke, sage, and black olive relish.
- Zucchini Flower: Eggplant caviar with parsley.
- Preparation of the tomato coulis:In a heavy sauce pan, heat 1 Tbsp. of extra virgin extra virgin olive oil. Add in the white onion and garlic cloves. and sweat over medium heat for five min.
- Add in minced tomato and simmer for 20 min. Remove from heat, purJe, and add in seasonings, vinegar, and remaining extra virgin olive oil. Strain and serve chilled.
- Preparation of the fritters:Mix the goat cheese and mascarpone with the herbs and seasonings. Roll into a cylinder and chill. Cut into 1 1/2-inch tubes and bread lightly with panko bread crumbs. Fry in extra virgin extra virgin olive oil. Drain and reserve hot.
- To finish the dish:Place hot goat cheese fritters on the chilled greens. Combine the sherry vinegar, oil, and salt and pepper. Place stuffed chilled vegetables around and drizzle with both sauces. Serve chilled.
- Yield: 4 servings
