Ecologist | Zucchini stuffed with black Venus rice and gratin Tomino
Tomino del Boscaiolo
Round zucchini
Black Venus rice
Salt to taste
Extra virgin olive oil to taste
Breadcrumbs to taste
La preparazione della ricetta
1
Take the round zucchini and hollow out the flesh and seeds.
2
Blanch for 4-5 minutes and then transfer to a bowl with cold water and ice.
3
Blanch the black Venus rice.
4
Cut the Tomino into cubes and stuff the zucchini in layers, starting with rice, then Tomino, rice again, and Tomino again.
5
Season on a baking tray lined with parchment paper with salt, pepper, oil, and breadcrumbs.
6
Bake at 200°C for 10 minutes.
7
Garnish the plate with previously prepared zucchini cream and serve.
