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- Zucchine In Egg Sauce
- (Zucchine In Crema Di Uova)
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Ingredients:
For the Vegetable Stock:
2 potatoes, coarsely chopped
2 onions, coarsely chopped
2 leeks, trimmed and coarsely chopped
2 carrots, coarsely chopped
2 turnips, coarsely chopped
1 celery stick, coarsely chopped
3 cherry tomatoes, coarsely chopped
Salt
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For the Zucchine:
1 and 1/2 oz (40 grams) butter
2 tablespoons extra virgin olive oil
1 and 1/2 lbs (675 grams) baby zucchine, sliced
2 egg yolks
Juice of 1 lemon, strained
1 fresh flat-leaf parsley sprig, chopped
Salt and pepper
Directions:
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- Prepare the Vegetable Stock:
Place all the vegetables in a large saucepan, pour in 1.5 liters (2 and 1/2 pints) water, add a pinch of salt and bring to the boil.
Lower the heat and simmer gently for about 20 minutes.
Remove from the heat and leave to cool slightly, then strain into a bowl pressing down well on the vegetables with a spoon.
Prepare the Zucchine:
Heat the butter and olive oil in a pan, add the zucchine and cook over a high heat, stirring frequently, for 8-10 minutes until golden brown.
Meanwhile, heat the stock in another pan.
Pour the hot stock over the zucchine, lower the heat, season with salt and pepper and cook until the liquid has reduced.
Beat the egg yolks with the lemon juice and parsley, pour the mixture over the zucchine, mix well and cook until thickened. Serves 4.
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