Description
Unusual, delicious and surprisingly simple dish that can be served for aperitif as a snack or as part of a buffet. Delicate mascarpone cheese flavored with pine nuts wrapped in crispy fresh thin slices of zucchini and served with pesto sauce, which smells of Basil, summer and happiness.
Ingredients
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Zucchini
2 piece
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Pine nuts
50 g
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Mascarpone
150 g
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Pesto
50 g
Cooking
1. To toast the pine nuts in a dry frying pan until Golden brown. Highly recommend at this stage of the slab did not move, they burn quickly. In addition, the pan must be periodically shake so they toast evenly.
2. With a vegetable peeler to slice zucchini into thin wafers.
3. They should be almost transparent.
4. Lower strata of the zucchini in boiling water for 30 seconds.
5. With a slotted spoon to shift into the icy water below was not prepared more.
6. Dry on paper towels, blot carefully.
7. Mix the mascarpone with the nuts, add salt and pepper.
8. Put two layers of zucchini crosswise so that one part of each stratum was significantly shorter than the other. 9. Put a teaspoon of mix the mascarpone with the nuts on the intersection of layers of zucchini.
10. Wrap one end, then the other.
11. Repeat.
12. Tuck the edges.
13. You get these little envelopes.
14. Repeat with the remaining layers and cheese.
15. Put a little pesto on the envelopes. It is better to use homemade pesto: 2-3 handful (about 80g) fresh Basil leaves mix in blender with a pinch of salt, 50 ml olive oil, 2 teeth of garlic, 50 g of pine nuts and 4 tbsp freshly grated Parmesan cheese. Season with ground black pepper. To serve chilled.
This recipe leaves lots of room for imagination. For example, the layers can be zucchini-marinated in lemon juice and olive oil with herbs, and inside put a piece of mozzarella cheese, cottage cheese with herbs and garlic or a spoonful of rice with vegetables. A lot of options.
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