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Zucchini puff

Zucchini puff



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Peel a squash, grate it and put it on a large grater, then put it in a pan and simmer over medium heat until the liquid has evaporated.

We take it out of the pan and put it in a sieve to drain the leftover liquid well.

Meanwhile, we prepare the bechamel sauce:

Melt the butter in a bowl, sprinkle with flour and mix with a pear until lightly browned, then add the milk and mix continuously with the whisk. When the composition becomes homogeneous, remove from the heat and season with salt, a little basil and pepper. Let cool slightly.

Preheat the oven and put in it a heat-resistant dish greased with 20 g butter.

Separate the egg whites from the yolks.

Add the yolks, grated Parmesan cheese and thyme to the cooled white sauce, stirring to mix. Put the liquid drained zucchini in the sauce and mix well.

Beat the egg whites with a little salt until it becomes a compact foam, which we add to the bowl with the pumpkin composition. When we put the egg white we do not mix with the target, but only with a wooden spoon, with vertical movements, from top to bottom (as with the smart cake, not with circular movements)

Remove the heat-resistant dish from the oven, and over the melted butter add the soufflé composition, which we will bake in the preheated oven, for about 15-20 minutes, until the soufflé swells beyond the lip of the bowl and browns nicely.

For successful cooking, do not open the oven door during baking.