We go with the thought to the kitchen garden, because this is harvest time: zucchini, carrots, onions, celery and aromatic herbs will be abundant and fresh with with rainy weather. So we thought to suggest a recipe, a delicious zucchini cream, to serve with a little Extravergin olive oil, Garda Orientale DOP.
Cream of zucchini – ingredients
1 carrot, 1 onion, 1 stalk celery, bouquet garni (parseley stalks, 1 bay leaf, 1 sprig thyme), 800 g of zucchini, 3 potatoes, 60 g grated Parmigiano Reggiano cheese, Garda Orientale DOP Extravergin olive oil, basilicum, salt and pepper.
How to prepare:
Prepare a vegetable stock with 2.5 l of water, carrot, onion, celery, potatoes and the bouquet of aromatic herbs. Add salt and boil for about 40 minutes. Clean, wash and cook the zucchini in vegetable stock for 15 minutes. When ready, use a mixer for blending and creating a sort of cream. Then add Garda Orientale DOP extravergin olive oil, Parmigiano Reggiano, and cook for about 10 minutes. Serve with a bit of scrambled Ricotta, as you like, with a little olive oil, freshly ground pepper, and chopped basilicum.