Every day during the summer, at 6:56 am and 8:43 am, Marion Sauveur gives you a recipe idea to brighten up your taste buds.
Today the zucchini.
Marion Sauveur, today you are cooking zucchini!
The summer vegetable par excellence!
Zucchini does not grow all year round: it needs heat to grow and it is extremely sensitive to frost.
If you find them in winter, it is surely that they have grown in heated greenhouses and without the sun they need, they will only taste like water!
Run away !
She needs sun because she is from Central America.
There they cultivated it like a squash.
They let it grow, harden and yes, it belongs to the cucurbits family.
The zucchini as we know it, it is the Italians who have the idea of eating it while still young before it is ripe.
It was in the 18th century.
There are round and long courgettes but also more or less green, yellow ones.
To choose it, the ideal is for it to be very smooth, firm and heavy.
But not too big otherwise it will be full of seeds and water!
How do you cook zucchini?
Raw, in salad.
You need very fresh zucchini that especially did not wait a week!
We start by making thin slices of zucchini with a peeler.
Mix lemon juice and olive oil to make a fresh dressing.
Add a little garlic and basil, a few roasted pine nuts or small hazelnuts and slices of Parmesan.
Ingredients :
2 zucchini
3 tablespoons of olive oil
1/2 yellow lemon
50g parmesan
50g pine nuts
1 clove of garlic
basil leaves
The steps of the recipe:
1.
We start by making thin slices of zucchini, with a peeler.
2.
Mix lemon juice and olive oil to make a fresh vinaigrette.
Add a little crushed garlic.
3.
Arrange the zucchini in a dish over the vinaigrette, a little basil, pan-roasted pine nuts and slices of Parmesan.
Every day, you ask a chef for his little tip.
Today, I'm taking you to Italy where zucchini reigns supreme with chef Gabriele Muti. He is based in Paris, his restaurant is Uncino. He suggests marinating the zucchini with an Italian aperitif: a wine flavored with plant essences. It's the Vermouth: "You cut the zucchini with a mandolin. You put them in a pan for the oven. A little olive oil, salt, garlic. You don't pour a little vermouth in them. Remember that zucchini leaves water. When cooking, you need a little bit. You will have vermouth-flavored zucchini that will go very very well ".
Cooking takes place in the oven for a quarter of an hour.
And these zucchini with a very vegetal taste will go perfectly with a fish.
In his Parisian restaurant, Uncino, Gabriele Muti makes a sauce with zucchini water and vermouth.
And serve it with very thin spaghetti.
It gives the pasta a grassy taste.
Another address to taste zucchini this summer?
Chez Lenôtre in Cannes, Marseille or Paris.
Chef Guy Krenzer makes a zucchini éclairs that we have here in the studio.
A zucchini caviar with basil seasoned with a lemon gel inserted in a choux pastry and decorated with marinated zucchini.
And if you want to learn how to cook choux pastry… or zucchini, you can discover the courses at the Lenôtre culinary arts school, in Rungis, south of Paris.