Ingredients X 8 -10
350 g zucchini
150 g carrots
50 g zucchini flowers
Wash and pare the zucchini and carrots, blanch them separately in boiling salted water and cool them in ice water.
Make a hollow in the zucchini with an apple corer and fill each hole with a carrot.
Blanch the zucchini flowers in boiling water for 30 seconds, drain, dry with absorbent paper and flatten them between two sheets of cling film. Coat the inside of a terrine with the zucchini flowers covering the edges.
For the stuffing
200 g boiled cauliflower
75 g chicken breast
50 ml fresh cream
15 g sliced white bread
1 ice cube
1 teaspoon curry powder
salt and pepper
Cool the blender with the ice cube, put in the chicken, bread, cream and blend until creamy and well emulsified. Add the cauliflower and curry powder, season to taste.
Put the stuffing in the refrigerator for at least half an hour.
Assemble the terrine: spoon in some cauliflower stuffing, place the stuffed zucchini horizontally inside and cover with the rest of the filling, making sure to fill in all the spaces.
Finish with zucchini flowers, seal with cling film, wrap the bowl in aluminum foil and bake in the oven at 170° C for 20 minutes. Allow to cool before turning.
Serve with a spoonful of pesto.
For herb pesto
30 g parsley, basil, rocket
20 g toasted pine nuts
1 clove of garlic
grated rind of half a lemon
About 100 ml extra virgin olive oil
salt and pepper
Wash and dry the herbs, chop them together with the pine nuts, lemon peel, garlic. Add the oil in a dribble, salt and pepper.