John Myers
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Zucchini Flowers with Grana Padano on Carrot-ginger Brunoise
The perfect zucchini flowers with grana padano on carrot-ginger brunoise recipe with a picture and simple step-by-step instructions.
- 1 piece Zucchini
- 4 Stripes Puff pastry 5x30cm
- 16 piece Grana Padano Flakes
- 300 g Medium-Sized carrots
- 15 g Ginger
- 1 piece Spring onion
Preparing the zucchini flowers
- Cover the top half of the puff pastry strip (5X30cm) with 7 zucchini slices. The zucchini slices are very thin and cut a maximum of 2mm thick. Season the zucchini slices with a pinch of masala spice and a little salt. Cut the Grana Padano flakes with the peeler. The flakes should be about 3×6 cm. Place the Grana Padano flakes on the seasoned zucchini slices. Fold the lower half of the puff pastry strip over the zucchini slices with Grana Padano. Now roll up the puff pastry pocket from the narrow side so that a flower is created. Place the zucchini flowers in a muffin tin. Drizzle with a little olive oil and bake in the oven for 18-20 minutes at 170 ° C.
Preparation of the carrot brunoise
- Cut the carrots into brunoise (about 1-2mm cubes) Blanch the carrot brunoise and soak in ice water. Cut the green of a spring onion into thin rings. Dressing for the carrots: Cut the fresh ginger into very fine cubes. 20g lime juice 5g honey 20g olive oil a pinch of salt Pour the dressing over the carrots and leek rings, mix well and let steep for 15 minutes.
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