Young zucchini with sour cream
4 servings
40 minutes
Classic home-cooked food that is prepared in every kitchen. True, this is its author's version, invented by the brand chef of "Kofemaniya" Vitaly Karsaev.
1
Prepare zucchini caviar to serve as a sauce for the dish. Chop onion, carrot, zucchini (50 g), and bell pepper into small, equal-sized pieces. Fry in vegetable oil until half-cooked.
- Onion: 50 g
- Carrot: 70 g
- Zucchini: 1.5 kg
- Bell pepper: 70 g
- Vegetable oil: 20 ml
2
Add tomatoes, fry for another 2-3 minutes, then pour in 200 ml of water and cook until the vegetables are soft. Remove from heat, season with salt and pepper, cool completely and blend until smooth, then cool completely and refrigerate until serving.
- Plum tomatoes in their own juice: 250 g
- Salt: to taste
- Ground black pepper: to taste
3
Slice the remaining zucchini thinly across, slightly diagonally, to create oval-shaped pieces.
- Zucchini: 1.5 kg
4
Coat the slices in flour, heat ghee in a pan, and fry the zucchini slices on both sides until golden brown and soft.
- Wheat flour: 40 g
- Clarified butter (ghee): 50 g
5
Arrange the zucchini slices in a fan shape on one half of the plate. On the other half, place 2 lettuce leaves, spreading sour cream on one and zucchini caviar on the other. Sprinkle with almond flakes and serve.
- Zucchini: 1.5 kg
- Lettuce: 80 g
- Sour cream 42%: 120 g
- Flaked almonds: 40 g
