Preview

Crispy zucchini crepes, green bean salad, truffle oil and thyme flowers |

Brunch, Vegetarian, Egg, Vegetables and Fruits

Scarpaccia, which you'll garnish with a salad of green beans with truffle oil and roasted hazelnuts.

Ingredients

Recipe for 4 servings

Scarpaccia

150 Gr

Zucchini

50 Gr

Flour

20 Gr

Sugar

1 Unit(s)

Egg

25 Gr

Butter

2 Ml

Vanilla extract

1 Pinch(es)

Cinnamon powder

100 Ml

Milk

1 Pinch(es)

Salt

Warm bean salad

200 Gr

Green beans

40 Gr

Hazelnuts

5 Ml

Truffle oil

1 Clove(s)

Chopped garlic

75 Gr

French shallot

8 Sprig(s)

Chives

2 Sprig(s)

Thyme

Preparation time: 30 min

Preheat your Oven at 375 °F

Scarpaccia

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.
Plating

On a flat plate, place the zucchini crepe and then neatly place the green bean salad on top. Garnish with some fresh thyme flowers.