Terrine of zucchini in the heart of the Goat

Terrine of zucchini in the heart of the Goat

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Mix goat cheese, olive oil and pepper to your liking. Form a pudding in plastic wrap and place in freezer to harden.

Wash zucchini and grate unpeeled. Put them in a colander and sprinkle with a little coarse salt. Let disgorge 1 hour. Wring it well and allow it to melt in a pan with butter for 10 minutes over low heat.

In a bowl, combine the eggs, cream and add the zucchini with pepper, a pinch of cayenne pepper and parsley. Half of the mixture in a well buttered cake pan and place the rod goat. Finish with the rest of the zucchini mixture.

Cover the dish with foil and bake in preheated oven at 170 ° C for about 1:15. Let cool and refrigerate cold or warm terrine terrine.Servez.

  • 1 kg zucchini

  • 3 eggs

  • 20 cl cream plants

  • 2 cup on s. Parsley

  • 1 pinch of cayenne pepper

  • 20g butter

  • Salt

  • Pepper

  • 1 goat cheese

  • 1 cup on s. Olive oil

Total time: Preparation + cooking time: 105 min
Yield: 8 people

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