Today I propose to you a fantastic vegetarian dish made with zucchini and sweet Gorgonzola cheese! The dish has some nice contrasts about its flavors and its textures. It is a successful marriage between the sweetness of the squash and the pleasant spiciness of the Gorgonzola cheese. Also the walnuts blend perfectly with the rest of the ingredients and give to the dish a pleasant crunchiness. The combination “ gorgonzola–walnut “ is typical of Italian cuisine. Prepare this delicacy for your vegetarian friends as well, they will love it!
Serves: 4
Ingredients
For the zucchini flan:
- 360 grams zucchini
- 1 white onion
- 30 grams grated Parmesan cheese
- 100 grams fresh cream
- 3 tablespoons extra virgin olive oil
- 2 eggs
- a few leaves of basil
- butter
- breadcrumbs
- salt
- ground black pepper
Method
Wash and clean the zucchini, cut into slices (not too thin) and set aside. Peel the onion and chop. Fry in a pan with olive oil for a few minutes; after put zucchini. Stir and cook for about 15-17 minutes. Allow to cool and then blend the zucchini with egg, cream, Parmesan and the basil leaves. You have to create a smooth cream. Season with salt and pepper. Butter and bread 4 aluminum molds; pour the cream of zucchini and fill ¾ of your molds. Place the molds in a larger baking pan that you have filled half way with the boiling water, this is a bain-marie cooking, but it is performed in the oven. Then bake in a preheated oven at 160° Celsius degrees for 40-45 minutes. Let cool and pull out of the shape.
For the Gorgonzola cheese fondue:
- 100grams Gorgonzola cheese
- 200grams fresh cream
Method
In a nonstick saucepan pour the cream and cheese cut into small pieces. Cook over medium heat stirring constantly until the cheese melts and you’ll get a thick and smooth cream.
For the decoration plate:
- 6 walnuts
- a few leaves of basil
- 100 grams grated Parmigiano Reggiano
Method
Place on a non-stick baking tray some pastry rings of 4 cm diameter. Pour into them some grated cheese . You have to create little piles of round cheese. Remove pastry rings and cook at 180° Celsius degrees until the Parmesan melts and becomes golden. Remove from the oven and let them cool.
Plating
Place some fondue on the plate and place the flan on top. Insert Place the Parmigiano Reggiano tuille on top and decorate with basil leaves and a little chopped walnuts.