John Myers
Contents
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Ingredients
The cover for abundance:
- 1 medium-sized Zucchini
For the filling:
- 10 g Butter
- 3 Onions, little ones, red ones
- 30 g Breakfast bacon, lean
- 80 g Shimeji mushrooms, fresh
- 1 tsp Thyme
- 1 Egg, size M
- 50 g White bread
- 2 tbsp Celery leaves, fresh or frozen
- 20 g Creme fraiche Cheese
- 1 tbsp Food starch
- 1 pinch Nutmeg, freshly grated
- Salt and pepper to taste
For the sauce:
- 2 tbsp Olive oil
- 2 small Onions, red ones
- 2 medium-sized Cloves of garlic, fresh
- 40 g Carrots
- 4 tbsp Tomato paste
- 100 g Orange juice
- 2 tbsp White wine
- 1 Bay leaf, dried
- 1 tsp Oregano
- 2 tbsp Creme fraiche Cheese
- 1 tbsp Food starch
- 1 Msp Mild paprika
- Salt and black pepper to taste
To garnish:
- Tomato peppers, red
- Hot peppers, red ones
- Thyme
- Macadamia nuts
- 60 g Mozzarella or Emmental cheese
- 2 tbsp Extra virgin olive oil
Instructions
For the filling:
- Coarsely chop the bacon, white bread and onions. Whisk the egg whites and yolks together. Soak the white bread in it. Roughly chop the Shimeji mushrooms. First toast the bacon in the butter, then add the onions and when they are translucent add the chopped mushrooms. Roast for about 5 minutes, remove from heat and let cool down. Mix all ingredients together and season to taste.
For the sauce:
- Peel and finely dice the onions, garlic and carrots. Heat a medium-sized pan, add the oil and toast the chopped ingredients until the onions are translucent. Add tomato paste and roast briefly. Deglaze with wine and orange juice. Add the bay leaf. Let simmer for 15 minutes. Mix the crème fraîche and cornstarch until smooth and add. Mix well and season to taste. Briefly bring to the boil until the starch binds. Now remove the bay leaf.
The involtini cover:
- Wash the zucchini, cap both ends and slice lengthways into 3 mm thick slices. Blanch portion by portion in boiling water for 30 - 40 seconds. Place on a fresh tea towel to dry.
To garnish:
- Cut the tomato pepper piece into small cubes. Cut the macadamia nuts into eighths. Prepare thyme.
Roll Involtini:
- Put some of the sauce in a baking dish. Put 1 - 2 teaspoons of the filling at the end of a zucchini slice and roll it up. Place the rolls upright in the baking dish with the sauce. When all the rolls are in the form, pour the rest of the sauce over them.
Getting ready and baking:
- Cut the mozzarella into thin slices and place on the rolls together with the macadamia nuts, the paprika pieces and the thyme. Baked in the oven at 190 degrees for 20 minutes. Take out and drizzle with a little olive oil.
Annotation:
- As a side dish, ribbon noodles or spaetzle and a leaf salad are ideal.
Nutrition
Serving: 100gCalories: 13kcalCarbohydrates: 2.2gProtein: 0.5gFat: 0.2g
