Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
3 | Zucchini; scrubbed |
2 Tasse | Parsley sprig |
1 | Garlic cloves; or to taste, up to |
| 2 |
2/3 Tasse | Walnuts |
3 Esslöffel | parmesan freshly grated |
Using a mandoline or similar slicing device cut the zucchini lengthwise into 1/8-inch slices. Arrange the slices on a steamer rack set over simmering water and steam them, covered, for 3 to 5 minutes, or until they are just tender. (The zucchini slices should be barely flexible enough to roll. They will soften more as they cool.) In a food processor purée the parsley, the garlic, the walnuts, 2 tablespoons of the Parmesan, and salt to taste until the mixture is smooth. Arrange the zucchini slices on a work surface and dot each slice along its length with a heaping teaspoon of the purée. Roll up each slice jelly-roll fashion and fasten the spirals with wooden picks, Arrange the spirals in a shallow baking dish, sprinkle them with the remaining 1 tablespoon Parmesan, and bake them in the upper third of a preheated 425°F. oven for 5 minutes, or until the cheese is melted and the spirals are heated through.
|
|
Anmerkungen zum Rezept:
keine |