Zucchini Rollatini Starter

Ingredients

• 3 medium zucchini
• Salt
• Pepper (freshly ground)
• 100 g onions
• olive oil
• 150 g Carrots
• 1 egg yolk
• 60 ml heavy cream
• 80 g breadcrumbs
• 50 g parmesan (finely grated)
• 1 tbsp finely chopped basil
• paprika sauce
• 1 Shallot
• olive oil
• 1 small red bell pepper
• 1 tsp Sweet paprika powder
• 30 g flour
• 250 ml meat broth
• 125 ml heavy cream
• paprika strips and cubes for garnish

Instructions

1. 1.

   Wash zucchini and slice lengthwise into very thin sheets using a mandoline or slicer. Salt the slices, let sit briefly, then pat dry with paper towels.

2. 2.

   Cut the zucchini pieces into very fine dice.

3. 3.

   Peel onions and sauté in hot olive oil until translucent; add carrot and zucchini cubes and cook 2–3 minutes, then remove from heat, cool slightly, and combine in a bowl with egg yolk, cream, breadcrumbs, basil, salt, and pepper.

4. 4.

   For the paprika sauce, wash, deseed, and dice the bell pepper. Peel and finely chop shallot; sauté in olive oil until translucent, add pepper, cook a few minutes, stir in paprika powder and flour, then pour in broth immediately and simmer gently for about 5 minutes. Add cream, puree with immersion blender, season with salt and pepper, and keep warm.

5. 5.

   Arrange three overlapping zucchini sheets side by side on a plate; spread filling over each, roll up, and secure with small wooden skewers. Fry the rolls in hot olive oil until golden all around, about 6 minutes.

6. 6.

   Serve the zucchini rollatini with sauce, garnished with paprika strips and cubes.