Roasted zucchini with anthogalo (goat butter) goat cheese cream and bottarga with a glass of Vilana P.G.I. Crete
Pairing: Aromas of fresh herbs and citrus fruits balance with the green character of the dish, while the aftertaste of lemon and lime, is beautifully combined with the intensity of the bottarga.
INGREDIENTS
6 small zucchinis
200 g mizithra (goat cheese)
100 g milk
Extra virgin olive oil
Bottarga
Dill
Parsley
Spearmint
1 fresh onion
4 zucchini flowers
Zest from half a lemon
1/2 glass of white wine
Salt, pepper
PROCEDURE
Chop the zucchinis, add a little salt and leave them for 7-8 minutes.
In a saucepan add chopped zucchini flowers, finely chopped fresh onion sauté lightly. Deglaze the pan with the wine (vilana). Add the milk and mizithra (goat cheese) and remove from the heat as soon as it comes to a boil.
Rinse the zucchini and dry them on absorbent paper. In a bowl, marinate them with salt, pepper and olive oil and bake them in a non-stick cast iron, or grill.
On a plate, add the cream with the zucchini flowers and mizithra (goat cheese) on the base, the zucchini and pieces or zest of bottarga. Season with salt, pepper and garnish with herbs.
