Easy
4 people
50 min
Frank Oehler
Ingredients:
- 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
Preparation:
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.
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.
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