A tasty and fresh Summer recipe that uses simple, healthy and seasonal ingredients. The high water content in Summer squash helps keeping hydrated; additionally, Summer squash is a good source of vitamin C and is therefore perfect to replenish the body during hot summer days.
Ingredients for 6 molds:
- 600gr summer squash
- 100 gr vegetal cream
- Extra-virgin olive oil
- Butter for the molds
- 2 eggs
- shallot
- Grated Parmesan cheese
- Thyme, basil
- Salt and pepper
Directions:
Sautée the shallot in extra-virgin olive oil and add the previously diced Summer squash, thyme, and basil. Add salt and pepper and cook for about 15 minutes.
Blend the mix and add vegetable cream, the eggs, and the previously mounted egg whites; mix well. Grease with butter and flour the molds, pour the mix and cover with parmesan.
Bake in the oven at 180°C for about 15 min. Serve hot with a fresh side gourmet salad and a glass of Vermentino.
Enjoy!
Deborah Bellotti
International editions: