Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, zucchini roulade. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Zucchini Roulade is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Zucchini Roulade is something which I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have zucchini roulade using 23 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Zucchini Roulade:
- Take 3 Large Zucchini
- Prepare 10-15 Large Basil Leaves
- Take 4 Tbsp Tomato Paste
- Make ready 1 Tbsp Olive Oil
- Take 1 Tsp Granulated Garlic
- Take 1 Tsp Granulated Onion
- Get 1/2 Tsp Oregano
- Make ready Black Pepper
- Get Salt
- Get 1 Tbsp Olive Oil for Searing
- Make ready Purple Cauliflower Puree
- Prepare 1 Head Purple Cauliflower
- Make ready 1 Glove Garlic, Minced
- Prepare 1 Cup Half & Half
- Make ready White Pepper
- Make ready Salt
- Take 1 Tbsp Olive Oil for Sautée
- Get Creme Fraiche
- Get 1/2 Cup Heavy Cream
- Make ready 1/4 Lemon Juice
- Get Salt
- Prepare Parmesan Crisp
- Prepare 1 Wedge Good Parm, Grated
Instructions to make Zucchini Roulade:
- In a small bowl, mix heavy cream with lemon juice and salt. Mix to combine, should thicken immediately. Set somewhere warm for it to thicken more. Once its as thick as you'd like, refrigerate until cold, then bottle.
- Heat oven to 350°, and lay parchment paper on sheet pan. Lay grated parmesan in a nice circle, and bake until crispy. Cut into desired shape immediately after you take it out of the oven, or it'll fracture.
- In small bowl, mix tomato paste with garlic, onion, oregano, pepper, and salt to taste. Mix completely, then add olive oil and mix again. Oil will separate, so leave whisk in it until you're finished.
- Using a mandolin on a very thin setting, shave zucchini. You don't want to use skin heavy sides, nor do you want to use the very seedy core. Probably only 2-3 good strips from first side. Turn zucchini over to fresh half, and repeat. Rinse and dry basil leaves, and cut them down the middle. Lay out a strip of zucchini, and place basil halves, then spoon good amount of tomato paste mixture all the way down. Carefully, but tightly, roll. Set against side of cutting board so they don't unravel.
- Break cauliflower down into very small florets. Place a large pan over medium heat, and pour a nice drizzle of olive oil. Once shimmering, throw in cauliflower. Once the cauliflower has some color, add in garlic, and cook until cauliflower is nicely golden on edges. Add in half and half. Bring to simmer, then pour it all into blender, and blend until smooth. Salt and white pepper to taste.
- Place pan back over medium heat, and heat olive oil until shimmering. Place zucchini rolls with flap side down in the pan first, to sear the edge shut. Turn every minute, until all edges seared. Remove, and place on paper towel.
- Spoon a good amount of the cauliflower puree onto plate, and space 4-5 roulade evenly along the puree. Place parmesan crisp between 2, to prop it up. Chiffonade basil, and garnish the tops of the zucchini. Decorate with dots of creme fraiche.
So that’s going to wrap this up for this special food zucchini roulade recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
