Zucchini caviar: the recipe for a delicious and surprising appetizer
ingredients
Extra virgin olive oil
Il zucchini caviar it’s a antipasto vegetarian simple and tasty, ideal to serve also as finger food: it is a creamy and tasty recipe to be made in very short time, for example when you have last minute guests. Serve them with gods croutons of bread toasted and everyone will be satisfied.
The preparation is easy: the cherry tomatoes and will be lightly sautéed in a pan, with sugar, oil and salt; the courgettes will be just cooked and then blended. Everything will be made harmonious by the delicious cream made with cream, pecorino and brie and made in convenient single-portion glasses. You can vary the recipe as you like, such as omitting the onion or adding other vegetables. Even the cream cheese can be varied, choosing products such as stracchino, crescenza, gorgonzola.
If you liked this preparation, also try the recipe for zucchini spaghetti, an original and very simple dish.
How to prepare zucchini caviar
Step 1
Step 1
Wash the cherry tomatoes, then divide them in half 1.
Step 2
Step 2
Wash the cherry tomatoes, then divide them in half 1.
Pour 1 tablespoon of oil into a pan, add the cherry tomatoes and a pinch of salt 2.
Step 3
Step 3
Add the teaspoon of sugar 3.
Step 4
Step 4
Pour 1 tablespoon of oil into a pan, add the cherry tomatoes and a pinch of salt 2.
Perfume with oregano 4 and cook for 5 minutes over medium heat until the bottom of the pan and the tomatoes are shiny and slightly caramelized.
Step 5
Step 5
Wash, check and finely slice the courgettes 5.
Step 6
Step 6
Add the teaspoon of sugar 3.
In a pan, heat 2 tablespoons of oil and brown the chopped shallot or spring onion 6.
Step 7
Step 7
Add the courgettes into slices 7.
Step 8
Step 8
Perfume with oregano 4 and cook for 5 minutes over medium heat until the bottom of the pan and the tomatoes are shiny and slightly caramelized.
Perfume with fresh thyme 8season with salt and pepper and cook for 15 minutes with the lid on over low heat.
Step 9
Step 9
Pour the lukewarm zucchini into a blender 9. Operate the pulse robot for a few seconds, just long enough for the courgettes to be chopped but still firm.
Step 10
Step 10
Wash, check and finely slice the courgettes 5.
Pour the cream into another saucepan and bring it to just touch the boil, then pour the pecorino inside 10.
Step 11
Step 11
And add the chopped Brie too 11.
Step 12
Step 12
In a pan, heat 2 tablespoons of oil and brown the chopped shallot or spring onion 6.
Take the small glasses and pour the courgettes on the bottom, for about 2/3 12.
Step 13
Step 13
Cover with the warm cream cheese 13.
Step 14
Step 14
Add the courgettes into slices 7.
Finally decorate with the cherry tomatoes, their sauce and decorate with a basil leaf 14.
Step 15
Step 15
Serve immediately or refrigerate until ready to serve 15. In the latter case it is advisable to remove the glasses 30 minutes before serving them.
storage
They can be kept in the refrigerator for up to 24-48 hours.
