Vegetables for gourmets: zucchini galettes
Sometimes you need a light appetizer, which always varies well enough to suit any season. Here are my zucchini galettes, the amount is enough for four people: they are made quickly, are delicious and decorative at the same time.
Two zucchini (about 500 grams) I wash and cut off the tips with the kitchen knife. I halve the zucchini and cut the pulp around so that I can move the soft inside with the cores. I finely dice the remaining zucchini meat and chop it once well.
I heat in a large pan two tablespoons of olive oil and two to three peeled garlic cloves, I give them in the whole, so I can fish out again afterwards. Then I put the zucchini cubes in the pan. I season with a pinch of sugar, salt, fresh pepper from the mill and a bunch of fresh thyme.
I leave all this in the pan, until the zucchini are soft, but not brown. So: immediately out of the pan and in a sieve, so that the pulp does not lose the beautiful green color and drips the Jus. Now I fish out the garlic, taste it with salt and pepper and let the mass get cold in the fridge.
Meanwhile, I take care of my decorative vegetables, which is put into the zucchini galettes. For example Mini carrots, pancakes, green asparagus, kenya beans, fennel, a small nice artichoke, spring onions, While the salt water gets hot to blanch in the pot, I clean the selected vegetables - but only a little of each, so a few beans, a Artischöckchen, a piece of fennel, what you just feel like.
I cook the vegetables, which are hard to eat, for about one to three minutes each time, picking up the vegetables with the skimmer and then quenching them in a stainless steel bowl with ice water. There too I fish it out and let it drain well. I also take for every galette a small cherry tomato and skin her. I still clean quickly some saladsuch as dandelion and rocket, and also provide it.
The cold zucchini mass I now get out of the fridge, mix it with two to three tablespoons of Parmesan and a few drops of lemon juice, I put them in the blender and mash them once briefly.
To serve, the zucchini mass must be nice and cold, so that I can decorate the vegetables - so quiet again in the fridge with it. I give each dish a circle of one to an inch and a diameter of seven centimeters. The most elegant looks of course, if you put a metal ring on the plate and the mass fills. In my cold galette I put the blanched vegetables and the salad, just as you like: a few beans, an artichoke quarter, the cherry tomato, lettuce leaves and halved green asparagus and carrots.
Finally, I dribble a little vinaigrette around. For that I cut half a scallion in very fine cubes, take it with you some sherry vinegar, salt and pepper from the mill and some Dijon mustard and finally stir the oil underneath, preferably good ones Peanut or sunflower oil, And as always: You can choose the ratio of vinegar and oil according to the taste and intensity of the vinegar. Enjoy it!
That's how Lea Linster makes the Galettes
1. Cook zucchini cubes, shallots and garlic.
2. Puree the cold zucchini mixture with parmesan and lemon.
3. Decorate the finished mass in a metal ring on the plate.
4. Decorate blanched vegetables, lettuce and tomato on the zucchini galettes and peel off the ring.
