Zucchini involtini with shimeji mushrooms

Ingredients for 2 servings:

• 2 m.-large zucchini
• 10 g butter
• 10 g onion(s), red, (Bawang merah), small
• 20 g lean breakfast bacon
• 100 g mushrooms (shimeji mushrooms), brown-capped, fresh or brown-capped mushrooms
• 1 tbsp thyme, dried
• 40 g white bread, without crust
• 1 egg(s)
• 2 tbsp celery leaves, fresh
• 20 g crème fraîche
• 2 tbsp cornstarch
• 2 pinches of nutmeg, freshly grated
• salt and pepper
• 3 tbsp olive oil, green
• 30 g onion(s), red, (Bawang merah), small
• 2 m.-sized garlic cloves, fresh
• 30 g carrot(s)
• 4 tbsp tomato paste
• 100 g orange juice
• 100 g dry white wine
• 1 bay leaf
• 1 tsp oregano
• 3 tbsp crème fraîche
• 1 tbsp cornstarch
• 1 tsp. Paprika powder, mild
• salt and pepper
• ¼ tomato pepper, red
• 1 tsp thyme, dried
• 5 macadamia nuts
• 50 g mozzarella, grated
• 2 tbsp olive oil, green

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

a recipe from Sicily, Italy

For the filling, roughly chop the bacon, white bread, and chopped onions. Whisk the egg whites and egg yolks. Soak the white bread in the mixture. Roughly chop the shimeji mushrooms. First, brown the bacon in the butter, then add the onions. When they are translucent, add the chopped mushrooms. Roast for about 5 minutes, remove from the heat, and let cool. Mix all ingredients and season to taste. For the sauce, peel and finely dice the onions, garlic, and carrot. Heat a medium-sized pan. Add the oil and fry the chopped ingredients until the onions are translucent. Add the tomato paste and fry briefly. Deglaze with the wine and orange juice. Add the bay leaf. Simmer with the lid on for 15 minutes. Mix the crème fraîche and cornstarch until smooth and add. Mix well and season to taste. Bring to a boil briefly until the starch thickens. Remove the bay leaf. For the involtini casing, wash the zucchini, trim both ends, and slice lengthwise into 3 mm thick slices. Blanch batches in boiling water for 30-40 seconds. Place on a fresh tea towel to dry. To garnish, cut the tomato and pepper into small cubes. Cut the macadamia nuts into eighths. Set aside the thyme. Pour some of the sauce into a baking dish. Place 1-2 teaspoons of the filling onto the end of a zucchini slice and roll it up. Place the rolls upright in the baking dish with the sauce. Once all the rolls are in the dish, pour the rest of the sauce over them. Cut the mozzarella into thin slices and arrange them over the casserole along with the macadamia nuts. Distribute the pepper pieces and thyme on the rolls. Bake in the oven at 190 degrees Celsius for 20 minutes. Remove from the oven and drizzle with a little olive oil. Tagliatelle or spaetzle and a leaf salad are ideal as a side dish.