It is a rich combination of goat cheese with pistachios and a spectacular presentation.
Learn more about Emilia Molinari
Ingredients6 portions
Preparation
Boil water with salt. Slicing very thin zucchini along with a mandolin. Cook in the water for 5 minutes, remove and put in ice water and then drain.
Line a small mold of terrine with plastic and arrange the slices of zucchini over a little, until covered completely.
Apart mix the cheese with salt, pepper, cardamom, mint and parsley. Put a layer of cheese in the mold, then sprinkle pistachios, put another layer of cheese and sprinkle the rest of the pistachios. put the last layer of cheese, cover with plastic and press lightly so that no gaps remain. Refrigerate. To serve carefully unmold and remove the plastic.
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