Zucchini Primavera
Serves 2
Ingredients
- 1 tsp olive oil
- 2 cloves garlic, minced
- 1 small shallot, minced
- 2 large zucchini, cut into thin horizontal fettuccine-like strips with a mandoline or sharp knife
- 1 large carrot or 4 whole baby carrots
- ½ cup white wine (suggestion: Chardonnay)
- 3-5 cherry tomatoes, halved
- 1 cup smoked tomato sauce (ingredients & recipe below)
- 1 tbsp tomato juice
- ½ tsp salt
- ½ tsp ground pepper
- pinch of fresh thyme
- 2 tbsp butter
Smoked Tomato Sauce
- 4 large tomatoes
- 3 cloves garlic, roasted
- 2 tbsp olive oil
- salt to taste
Salad
- small handful of basil
- 2 chive flowers (optional)
- 3-4 slices of radish
- small handful of toasted almonds, chopped
- lemon confit (optional - instructions below)
- pinch of salt & pepper
Lemon Confit
- 1 cup water
- peels of 4 lemons
- 6 tbsp lemon juice
- ½ cup olive oil
- ¼ cup canola oil
- 1 garlic clove
- pinch of salt
How-to
Smoked Tomato Sauce
- Soak wood chips of your choice in water for 5-10 minutes, then dry them
- Put them in tin foil and burn them under the grill
- Grill the the tomatoes
- Mash them and add rest of ingredients
Saute Vegetables
- Heat fry pan over medium heat & add olive oil
- When oil is heated, add garlic & shallots until sweating
- Turn up heat and add thin zucchini slices, carrots and cook for a minute
- Add wine and mix to combine
- Add cherry tomatoes, smoked tomato sauce*, tomato juice, salt and pepper
- Add a pinch of fresh thyme and 2 tbsp butter
- Cook just to melt butter and combine ingredients; keep vegetables crisp
Make Salad & Plate
- Lay zucchini on a plate
- Place vegetables on top and pour sauce over the top
- Combine the salad ingredients and drizzle with lemon confit* and season with salt and pepper
- Place salad on top of vegetables, add another drizzle of lemon confit and serve
Lemon Confit (optional)*
- Using a vegetable peeler, remove peels from lemons in long strips
- Blanch peels in small saucepan of boiling water for 10 seconds; drain, repeat this step two more times
- Bring 6 tbsp lemon juice, olive oil, canola oil, garlic, pinch of salt to a simmer over very low heat, as low as the flame will go, for 2 minutes. Add lemon peel. DO NOT raise the heat for any reason. Heat until peel is soft (about 1 hour). Or instead of putting it on the stove, add lemon peel and cover with foil. Place in a low oven, 200º, for approximately 1 hour)
-
Cool
* Note - Can be made and kept for 1 month. Keep chilled and completely covered in oil