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    Zucchini/Courgette Flan with Scampi and Olive Vinaigrette

    Group 393Easy
    Group 3824 people
    T450 min

    Frank Oehler


    For the zucchini flan:
    4 courgettes (green and yellow)
    1 large onion
    50 g dried tomatoes
    50 g capers
    4 egg yolks
    150 g of crème fraiche
    1 tbsp olive oil
    100 g grated Grana Padano
    1 g saffron
    2 cloves of garlic, lightly crushed
    Butter, Salt & pepper
    For the vinaigrette:
    1 red pepper
    2 red onions
    1 tbsp mustard
    1 tbsp honey
    25 g white balsamico
    1/2 bunch basil
    10 g black olives
    100 g of green olives
    50 ml of olive oil
    For the scampi:
    8-12 big, fresh scampi
    Olive oil and thyme




    STEP 1

    Dice the zucchini and the onions finely. Add the coarsely chopped capers and dried tomatoes.
    Fry everything for a few moments with the thyme and garlic.
    Remove the garlic and thyme and put the vegetables in a buttered pyrex dish.
    Stir the egg yolks, crème fraiche and saffron together with the grated Grana Padano and top the vegetables with this mixture.
    Bake at 180 ° C for about 30 minutes until golden.

    STEP 2

    For the vinaigrette:
    Whisk together the mustard, honey, balsamico, olive oil, finely chopped peppers and onions
    Add the chopped olives and mix.
    For the scampi:
    When everything is ready, fry the scampi in olive oil and thyme from both sides. Season to taste with salt and pepper, and a little squeeze of lemon juice if wanted.
    Arrange on the plate as in photo (using thinly sliced zucchini as decoration) and add the vinaigrette on the side.