Ingredients
- 500 ml still white wine
- 300 g grated pecorino
- 50 g extra virgin olive oil
- 40 g dried chamomile
- 10 g Villa Manodori lemon essential (extra virgin olive oil flavored with lemon essential oil)
- 12 asparagus
- 12 mint leaves
- 6 light Bolognese courgettes
- 2 dark courgettes
- marjoram
- fennel
- tarragon
- dried oregano
- salt
- pepper
Wash light courgettes and cut them in half for the long side. Brown them on the pulp side for 1 minute in a pan with extra virgin olive oil until they are golden brown.
Do reduce meanwhile, the white wine in a saucepan for 2⁄3 of its volume over a high heat.
Gather brown the courgettes in a vacuum bag with the reduction of wine, salt, pepper and oregano and seal the bag.
Wash asparagus, remove the hard part of the stem and place them in a pan.
set the steam oven at 100 ° C and cook the courgettes under vacuum and the asparagus at the same time.
Let cook the asparagus for 4 minutes and the courgettes for 7 minutes.
To simplify: cook the courgettes in a steamer. Alternatively, without resorting to vacuum, collect them in a parchment paper parchment moistened with the reduction of wine, seal it very well, and steam.
Remove from the oven cut the asparagus into chunks of about 1 cm and season with the Villa Manodori lemon oil.
Take away vacuum-packed zucchini and drain.
Wash dark courgettes and cut them with a mandolin into thin 3 mm thick ribbons.
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