Servings:
4
Prep time:
20
Cooking time:
5
INGREDIENTS
- - 2 zucchini
- - 1 stalk celery
- - 1 red onion
- - 1 lemon
- - 12 fennel seeds
- - Extra virgin olive oil
- - Salt
- - Coriander beans
INSTRUCTIONS
- Peel the celery and slice thinly, including leaves, then in a bowl season with a tablespoon of olive oil, the juice of half a lemon, a pinch of salt and freshly ground coriander. Cover and let marinate in the fridge for at least a couple of hours.
- Coarsely chop the zucchini, pat dry with a cloth and flavor them in a bowl with a tablespoon of oil, a pinch of salt and the juice of half a lemon left. Cover and leave to marinate in the fridge for an hour.
- Cut the onion into thin slices, then mix it with a tablespoon of oil, a pinch of salt and the crushed fennel seeds. Arrange the slices in a baking dish without overlapping them and bake at 180 ° C for scarce 5 minutes.
- Transfer the zucchini and celery in the blender, including their marinades, then whisk everything obtaining a thick cream, combining little ice water if necessary to make it more fluid.
- Spread the cream into 4 ransparent glasses or in bowls, Arrange on it the strips of onion in a decorative way (we did a arrange it like a bow) and serve.
