Photo: Zucchini Foam---Spuma di Zucchine Recipe
Ingredients
- 6 to 8 small zucchini to yield about 2 pounds, sliced in half lengthwise
- 2 bulbs garlic, cloves separated but unpeeled
- 1/4 cup extra-virgin olive oil plus 4 tablespoons
- 11/2 teaspoons salt
- Black pepper
- 1 1/4 cups Parmigiano-Reggiano
- 1 lemon, zested and juiced
- 1 cup heavy cream
- 1/2 cup fresh basil leaves
Directions
Preheat the oven to 375 degrees F. Place the zucchini on a baking sheet, cut side down. Arrange the garlic cloves around the zucchini, drizzle with the olive oil and season with salt and pepper. Roast in the oven 40 minutes, until zucchini are blackened in some spots and garlic is golden brown. Allow to cool and remove skins from garlic cloves. In the bowl of a food processor, combine the zucchini, garlic, Parmigiano-Reggiano, lemon juice, zest and heavy cream and process until smooth. Add the basil, process for 15 seconds and remove to a chilled bowl. Refrigerate 30 minutes.
To serve, place a 3 tablespoon dollop in the center of each of 4 plates and sprinkle with young arugula. Drizzle with remaining oil and serve.
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By ray_12694823
Hoboken, 70
on February 27, 2010
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I must admit that I had a different experience than Chris. I found the flavor to be full-bodied and the texture to be excellent. I can only surmise that we used different tools, methods, or quality ingredients.
I used farmer fresh Zucchini and imported Parmesan cheese from an Italian specialty store in Chelsea markets in NYC. I mixed it in a VitaMix blender until it was very consistent. I would agree that the Zucchini flavor is overpowered a bit by the lemon and cheese but that is pleasing to my pallet. If you want a more heavy Zucchini flavor perhaps you could try roasting for less time or adding less cheese or lemon juice. I would welcome other reviewers to share their opinions to see if they have a had similar experience.
By ckull_10940467
riverside, CT
on November 09, 2008
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I followed the recipe to the T and it was nothing to write home about. No zucchini taste, lemon is overpowering, it is not a spuma in consistency but much more like a dip. I am not sure if whipping the cream would have made it lighter. Mario, you have to go back to the drawing board with this one.
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