Recipe Cream of Zucchini with Crab Meat
A delicious zucchini cream with crab meat, enhanced by the crunchy touch of toasted pine nuts. A refined and simple dish, perfect for delighting the palate with a nutty flavor that complements the main ingredients.
Instructions
- Start by cleaning the zucchinis, removing the seeds and thinly slicing them.
- Chop the leek and sauté it in a pan with a drizzle of olive oil and a knob of butter until it becomes translucent.
- Add the zucchinis to the pan and pour in the vegetable broth. Let it cook for about 15 minutes over medium heat.
- Once cooked, pass the zucchinis and leek through a vegetable mill, collecting the obtained cream in another pot.
- Bring the cream to a boil again, then thicken it with the rice flour previously diluted in cold milk. Cook for another 10 minutes.
- Turn off the heat and gently incorporate the beaten egg yolk with the heavy cream into the cream, stirring well to avoid lumps. Season with salt and pepper to taste.
- In a small pan, sauté the drained crab meat in a knob of butter until golden brown.
- Serve the cream in deep plates, garnishing each with the sautéed crab meat and, if desired, with thin slices of raw zucchini as decoration.
Notes
To add a crispy touch to the dish, you can toast pine nuts in a non-stick pan without adding any fats and sprinkle them over the cream before serving. This will not only add texture but also a nutty flavor that pairs perfectly with the zucchini and crab meat.