Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, zucchini roulade. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Zucchini Roulade is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. Zucchini Roulade is something that I have loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can have zucchini roulade using 23 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Zucchini Roulade:
- Get 3 Large Zucchini
- Make ready 10-15 Large Basil Leaves
- Get 4 Tbsp Tomato Paste
- Take 1 Tbsp Olive Oil
- Take 1 Tsp Granulated Garlic
- Make ready 1 Tsp Granulated Onion
- Make ready 1/2 Tsp Oregano
- Prepare Black Pepper
- Prepare Salt
- Get 1 Tbsp Olive Oil for Searing
- Prepare Purple Cauliflower Puree
- Get 1 Head Purple Cauliflower
- Prepare 1 Glove Garlic, Minced
- Prepare 1 Cup Half & Half
- Take White Pepper
- Take Salt
- Get 1 Tbsp Olive Oil for Sautée
- Take Creme Fraiche
- Take 1/2 Cup Heavy Cream
- Get 1/4 Lemon Juice
- Make ready Salt
- Get Parmesan Crisp
- Make ready 1 Wedge Good Parm, Grated
Steps to make Zucchini Roulade:
- In a small bowl, mix heavy cream with lemon juice and salt. Mix to combine, should thicken immediately. Set somewhere warm for it to thicken more. Once its as thick as you'd like, refrigerate until cold, then bottle.
- Heat oven to 350°, and lay parchment paper on sheet pan. Lay grated parmesan in a nice circle, and bake until crispy. Cut into desired shape immediately after you take it out of the oven, or it'll fracture.
- In small bowl, mix tomato paste with garlic, onion, oregano, pepper, and salt to taste. Mix completely, then add olive oil and mix again. Oil will separate, so leave whisk in it until you're finished.
- Using a mandolin on a very thin setting, shave zucchini. You don't want to use skin heavy sides, nor do you want to use the very seedy core. Probably only 2-3 good strips from first side. Turn zucchini over to fresh half, and repeat. Rinse and dry basil leaves, and cut them down the middle. Lay out a strip of zucchini, and place basil halves, then spoon good amount of tomato paste mixture all the way down. Carefully, but tightly, roll. Set against side of cutting board so they don't unravel.
- Break cauliflower down into very small florets. Place a large pan over medium heat, and pour a nice drizzle of olive oil. Once shimmering, throw in cauliflower. Once the cauliflower has some color, add in garlic, and cook until cauliflower is nicely golden on edges. Add in half and half. Bring to simmer, then pour it all into blender, and blend until smooth. Salt and white pepper to taste.
- Place pan back over medium heat, and heat olive oil until shimmering. Place zucchini rolls with flap side down in the pan first, to sear the edge shut. Turn every minute, until all edges seared. Remove, and place on paper towel.
- Spoon a good amount of the cauliflower puree onto plate, and space 4-5 roulade evenly along the puree. Place parmesan crisp between 2, to prop it up. Chiffonade basil, and garnish the tops of the zucchini. Decorate with dots of creme fraiche.
So that’s going to wrap it up with this special food zucchini roulade recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
