Crispy zucchini crepes, green bean salad, truffle oil and thyme flowers
Egg, Vegetables and Fruits, Vegetarian, Brunch
Scarpaccia, which you'll garnish with a salad of green beans with truffle oil and roasted hazelnuts.
IngredientsRecipe for 4
Warm bean salad
- Salt and pepper
- Olive oil
Preparation time: 30.00 min
Preheat your Oven at 356.00 °F
In a mixing bowl, whisk together the flour, sugar, eggs, 50g of melted butter, vanilla, cinnamon, warm milk and a pinch of salt.
Clean and grate the zucchinis. Squeeze gently in a clean rag to remove excess water and then add to the mixing bowl.
Grease (with butter) and sprinkle with sugar a 25 cm mold. (you could also make individual portions) Pour the mixture into the mold. Count roughly 1h of cooking time.
Halfway through the cook, brush with melted butter to make a nice crust on the top. Let cool before un-molding and serve warm or at room temperature.
- Warm bean salad
Blanche the beans in a pot of salted boiling water. Make sure they keep a bit of crunch. Strain and transfer to an ice bath to keep a nice green color. Once nice and col, strain and pat dry.
In a mixing bowl, combine the truffle oil, olive oil, the minced shallots and the minced garlic. Let this mix sit and infuse for a few minutes.
When ready to serve, warm a bit of butter in a skillet and heat the green beans. Add the vinaigrette mix, continue to cook for a couple minutes, add the chives and then season to taste.
On a flat plate, place the zucchini crepe and then neatly place the green bean salad on top. Garnish with some fresh thyme flowers.
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