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SmileShopbyRapee5
SmileShopbyRapee5
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Sunday 15 September 2024 16:05:52 GMT
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🍝🌸 Enjoy this delightful Tagliatelle with Zucchini and Zucchini Blossoms! Perfect for a summer meal. 🌞✨ Ingredients Zucchini Cream: 6 zucchinis (only the green outer part) 1 shallot, julienned Extra virgin olive oil Parsley, pepper, and salt Fried Zucchini: 4 zucchinis, thinly sliced into rounds Oil for frying Salt Cheese Cream: 2 cups soft cheese (400 g) 3/4 cup warm cream (200 ml) Zucchini Blossoms: 10 zucchini blossoms, julienned Extra virgin olive oil 6 basil leaves Other: 1 lb tagliatelle (500 g) Water for deglazing Instructions 1.	Preparing the Zucchini Cream: In a pan, sauté the julienned shallot with extra virgin olive oil. Add the green parts of the zucchinis, cut into pieces, and cook for five minutes. Cover with water, season with parsley, pepper, and salt, and cook for another ten minutes. Blend everything until smooth. Let any excess water evaporate and set aside. 2.	Preparing the Fried Zucchini: Thinly slice the zucchinis into rounds and fry them at 285°F (140°C) until crispy. Drain the excess oil and salt. 3.	Preparing the Cheese Cream: Cut the soft cheese into small pieces. Blend the cheese with the warm cream until smooth and set aside. 4. Preparing the Zucchini Blossoms: In a pan, heat extra virgin olive oil. Add the julienned zucchini blossoms and basil leaves. Deglaze with a little water and add two tablespoons of zucchini cream. 5.	Cooking the Tagliatelle: Cook the tagliatelle in plenty of salted water. Drain the tagliatelle and add them to the pan with the zucchini blossoms and two tablespoons of fried zucchini. Mix everything well. 6.	Plating: Arrange the tagliatelle on plates. Top with a bit of cheese cream
🍝🌸 Enjoy this delightful Tagliatelle with Zucchini and Zucchini Blossoms! Perfect for a summer meal. 🌞✨ Ingredients Zucchini Cream: 6 zucchinis (only the green outer part) 1 shallot, julienned Extra virgin olive oil Parsley, pepper, and salt Fried Zucchini: 4 zucchinis, thinly sliced into rounds Oil for frying Salt Cheese Cream: 2 cups soft cheese (400 g) 3/4 cup warm cream (200 ml) Zucchini Blossoms: 10 zucchini blossoms, julienned Extra virgin olive oil 6 basil leaves Other: 1 lb tagliatelle (500 g) Water for deglazing Instructions 1. Preparing the Zucchini Cream: In a pan, sauté the julienned shallot with extra virgin olive oil. Add the green parts of the zucchinis, cut into pieces, and cook for five minutes. Cover with water, season with parsley, pepper, and salt, and cook for another ten minutes. Blend everything until smooth. Let any excess water evaporate and set aside. 2. Preparing the Fried Zucchini: Thinly slice the zucchinis into rounds and fry them at 285°F (140°C) until crispy. Drain the excess oil and salt. 3. Preparing the Cheese Cream: Cut the soft cheese into small pieces. Blend the cheese with the warm cream until smooth and set aside. 4. Preparing the Zucchini Blossoms: In a pan, heat extra virgin olive oil. Add the julienned zucchini blossoms and basil leaves. Deglaze with a little water and add two tablespoons of zucchini cream. 5. Cooking the Tagliatelle: Cook the tagliatelle in plenty of salted water. Drain the tagliatelle and add them to the pan with the zucchini blossoms and two tablespoons of fried zucchini. Mix everything well. 6. Plating: Arrange the tagliatelle on plates. Top with a bit of cheese cream

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