INGREDIENTS
- 2pc trimmed and ribbon or spiral cut green zucchini
- 16pc heirloom cherry or grape Tomatoes rinsed, sliced in half
- 4pc fresh basil rinsed and leaves stripped
- 4pc prosciutto thinly sliced and sautéed until crispy
- 1cup pine nuts lightly toasted
- 1cup parmesan cheese finely grated
- 2 tbsp extra virgin olive oil
- to taste flaked sea salt
- to taste fresh ground black pepper
Roasted garlic cream sauce
- 1L 35% cream
- 500ml chicken or vegetable Stock
- 5pc garlic cloves peeled and crushed
- 1pc bouquet garni leek white, bay leaf, fresh thyme and parsley tied with butcher’s string
- 250g parmigiano reggiano cheese finely grated
- 2tbsp unsalted butter
- to taste flaked sea salt
- to taste ground black pepper
METHOD
1. Preheat a heavy bottom sauté pan over medium-high heat, add olive oil
2. Add tomatoes to the pan, season with salt and pepper, sauté until slightly charred and fragrant, remove
3. Add zucchini to the pan, toss gently, season with salt and pepper, sauté until slightly tender, remove
4. Divide zucchini between 4 plates, spoon cream sauce over zucchini, top with freshly grated parmesan
5. Garnish with prosciutto, roasted tomatoes, pine nuts, and freshly torn basil leaves, drizzle with olive oil
6. Season with salt and pepper to finish
Roasted garlic cream sauce
1. Combine cream, stock, garlic and bouquet garni in a sauce pan, bring to simmer, reduce by half.
2. Remove bouquet garni, add parmesan, butter and black pepper, check seasoning, purée to finish.
