The previously cleaned and coarsely chopped vegetables leek, onion and zucchini are mixed separately in the Moulinette. Sauté the onion slices in olive oil at the beginning and add the zucchini and leek after about five minutes. Season with salt and pepper and sauté until crisp. Immediately spread on a baking sheet cooled in the freezer and put in the refrigerator – so the vegetables keep their green color.
From the zucchini flowers, remove the stem base as well as the hard parts at the base of the flower, also snap off the pistil. Then the flowers are prepared for the filling. Mix the vegetable mixture with Parmesan and egg yolk, season with salt, pepper and nutmeg and then fill eight of the twelve blossoms with a piping bag that has a generously sized nozzle. Fold the flower tips over in one direction.
The filled blossoms are now placed in a ceramic mold brushed with a tiny bit of olive oil and cooked in an oven heated to 150 °C for about 20 minutes. Then put them in the refrigerator. Bake the bacon strips between two trays at 200 °C in the oven until crispy brown and degrease on kitchen paper.
Mix water, rice flour and one egg to make a batter. Pull the remaining four flowers, cut lengthwise on the side, through it and fry them in not too hot oil until crispy. Drain, season with salt and lemon and degrease on kitchen paper.
There is still the peach sauce. For this the fully ripe fruit
Related Recipes:
Potato and Zucchini Casserole with Minced MeatFor the potato zucchini casserole with minced meat, start by boiling the potatoes. Chop the onion and garlic...
Rabbit in Red WineRemove skin from shallots and garlic. Rinse and dry rabbit and cut into about 8 on-the-spot pieces. Heat olive...
One Pan WonderFor the one-pan wonder, season the veal chops with salt and pepper. Cut the herb seedlings lengthwise into 2-3...
The Best of Lamb with Honey-Apple Sauce, Served with Broccoli and Grape VegetablesFor the lamb with honey-apple sauce, first prepare the honey-apple sauce. To do this, finely dice the onion...
Fennel Tart with Apple Fennel SaladFor the dough, quickly knead all ingredients, wrap in plastic wrap and let rest in the refrigerator for 30...
Pasta Salad with Wild HerbsMake pasta al dente, drain. Mix mustard and all ingredients up to and including wild herbs in a large baking...
Pasta with Vegetable Tomato SauceFor the pasta with vegetable-tomato sauce, first chop the onion, garlic, carrots and zucchini for the sauce...
Fillet of Veal with Wasabi CreamPasta dishes are always a good idea! For the broth, boil water with the vegetables, parsley stems and...
Milk Veal Fillet in Calf’s Head Crust with Artichoke Mushroom and Truffle SauceSeason well trimmed veal fillet with salt and pepper and sear on all sides in hot olive oil in a coated pan...
Stuffed Shoulder of Lamb with Nuts and HerbsDice the bread and soak in the warm milk. Chop thyme, basil, parsley and marjoram, save the herb stems. Mix...