The creations of great chefs
GOLDEN COURGETTE IN CREAM OF FOIE GRAS
Antipasti
- Difficulty easy
- Preparation 30 minutes
- Tipology appetizer
- Portions 4
INGREDIENTS
- For the foie gras cream:
- 700 g of foie gras cut into pieces and without nerves
- 200 g of cream
- 60 g of rice flour
- 400 g of Vin Santo
- For the golden courgettes:
- 4 courgettes from the garden
- 00 flour or rice flour to taste
- 1 organic egg
- Black pepper to taste
- 23 kt Edible Gold Chef leaf
Preparation
Photo and recipe have the only purpose of presenting the product(*).
Foie gras cream:
Reduce the Vin Santo to half and let it cool. Put half of all of the ingredients in the Thermomix, set the temperature to 90°C speed 2. After 15 minutes, blend at full speed for 30 seconds to mix well. Use a chinois to strain and cool down in the blast chiller.
For the golden courgettes
Cut the courgettes into long slices, 3/5 mm thick. Dip the slices in the beaten egg with flour and fry them quickly in a pan with plenty of oil.
Place the courgettes on the cream of foie gras, add a sprinkling of ground black pepper and decorate by gently applying a 5×5 cm Gold Chef leaf on the surface of the courgettes.
