This delicious and delicate dish will impress anyone you choose to share it with!
Zucchini Cream, Dried Zucchini Flowers and Rice Stracchino [Vegan]
- 1 3/4 pounds of zucchini (of the variety you prefer, this recipe used the light ones)
- 8 zucchini flowers
- 6 tablespoons of rice stracchino
- 4 tablespoons of natural sunflower seeds
- 4 slices of wholemeal rye bread (or other bread of your choice)
- vegetable broth as needed
- smoked paprika powder to taste
- tamari soy sauce to taste
- extra virgin olive oil to taste
- mint leaves to taste
Heat a pan and toast the sunflower seeds over a medium heat for a few minutes, turning them often to prevent them from burning. Sprinkle with tamari sauce, stir quickly and remove from the heat. Let them cool.
Clean the zucchini flowers by removing the pistil and cut each flower in 4 lengthwise. Brush them lightly with extra virgin olive oil, sprinkle with salt and transfer them to the dryer for a few hours until they become crispy.
Cut the zucchinis into small pieces and put them in the pot, cover them flush with boiling vegetable stock and cook on a low heat with a lid until the zucchinis are soft (the cooking time depends on the type of zucchini, these were small and tender) so it took about 8 minutes).
Transfer the zucchini into a blender or the immersion blender jug with 2 tablespoons of rice stracchino and a few mint leaves and reduce to a smooth cream.
Toast the slices of bread under the grill of the oven or in a non-stick pan, cut them and spread some stracchino of rice.
Place the cream in a bowl, sprinkle with tamari sunflower seeds, decorated with dried courgette flowers and stracchino bread croutons. Sprinkle with smoked paprika, garnish with mint leaves and serve.