Niko Romito's recipe: Zucchini. The vegetable comes in three different preparations: glaze, cream and marinated slices, with no added animal protein.
INGREDIENTS
For 4 people
For the zucchini cream
- 400 g of zucchini
- 150 g of golden onion
Procedure
Make a brunoise of onion and stew slowly. Make a brunoise of zucchini using only the green part. Blanch over high heat with a drizzle of extra-virgin olive oil. Cool the browned vegetables and combine. Blend the zucchini and onion mixture until smooth.
For the zucchini glaze
- 500 g zucchini
Procedure
Make a zucchini brunoise using only the green part of the vegetable. Blanch over high heat with a drizzle of extra-virgin olive oil. Blend with water and strain. Bring to reduction until a glaze is obtained.
For the marinated zucchini slices
- 1 kg zucchini
- 1 garlic
- 50 g salt
- Mint
- Peel of one lime
- Lime juice
- Extra-virgin olive oil
- Gin
Procedure
For the marinated zucchini, make a spin with 3 zucchini and season a pinch of salt, a clove of garlic, lime zest and juice, mint, gin, and extra-virgin olive oil.
Slice zucchini horizontally. Marinate zucchini slices in the seasoned zucchini juice for 6 hours, preferably vacuum packed. Drain zucchini slices and steam at 60°C steam for 30 minutes, preferably in a vacuum. Cool.
Cardamom extract
- 150 g Cardamom
- Mint
- Gin
- Lemon juice
- Lime zest
- Dried tomato powder
Procedure
Soak cardamom in plenty of water and refrigerate for two days. Remove the seeds from the water and run through the extractor. Strain through a colander.
Dish composition
Spread the cream of zucchini in the center of the dish.
Place a teaspoon of zucchini glaze, lime zest and lemon juice.
Lay the zucchini slices on top of the cream. Drizzle zucchini glaze, a few drops of gin and cardamom extract, lime zest, lemon juice, chopped mint, extra-virgin olive oil. Finish with dried tomato powder.
Cover photo: Credit Andrea Straccini
Photo by Andrea Straccini
