Zucchini in egg Cream
Instructions
Clean the zucchini and cut into slices.
In a saucepan heat the butter with two tablespoons of olive oil, add the zucchini and add them to high flame.
Stir and simmer until will be a golden color, pour a ladle of hot broth and lower the flame.
Add salt and pepper and let it consume the liquid.
In a Holster beat the egg yolks with lemon juice and chopped parsley, pour the mixture over the zucchini, stir and leave to thicken the cream.
Ingredients and dosing for 4 persons
- 700 g of zucchini novelle
- 40 g of butter
- 2 eggs
- 1 lemon
- 1 ladle of broth
- Chopped parsley
- 2 tablespoons of olive oil
- Salt
- Pepper