Summary

Ingredients

• 2 zucchini
• salt and pepper
• 0.5 teaspoon ½ sugar
• 1 pinch (s) cumin
• 1 sprig rosemary
• 1 clove (s) garlic, small
• 1 shallot (s)
• 1 tablespoon olive oil
• 200 ml cream
• 100 g parmesan cheese

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Instructions

1. Finely dice the garlic clove and shallot and fry in a little olive oil. Cut the zucchini into cubes and fry them as well. Let everything simmer over a low heat for about 30 minutes. Finely mash the vegetables with a fork. Add the cumin, sugar and the rosemary sprig and let everything simmer over a low heat for about 5 minutes. Stir regularly so that the mixture does not burn. Season to taste with salt and pepper.
2. Remove the rosemary sprig and divide the zucchini puree between 6 - 8 small starter glasses.
3. Finely grate the parmesan, heat the cream and melt the parmesan in it. Let the cream reduce a little while stirring constantly. Take off the stove and let cool down a bit. Pour over the courgette caviar while it is still liquid and refrigerate.
4. Garnish with ground black pepper and some scraped parmesan before serving.
5. Can be prepared a day in advance and stored in the refrigerator. Remove in good time so that it is at room temperature.