Emilia Molinari

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Emilia Molinari

Terrine of Goat Cheese with Zucchini

Name: Terrine of Goat Cheese with Zucchini
Prep time: 40 min
Cook time: 40 min
Yield: 6
Cuisine: Internacional
Ingredients: 250 grams goat cheese with herbs; 1 pinch salt; 1 pinch black pepper; 1 pinch ground cardamom; 1 teaspoon peppermint, chopped; 1 teaspoon parsley, chopped; 25 grams pistachio, chopped; 2 zucchini

40 mins

Half

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Emilia Molinari

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To print

It is a rich combination of goat cheese with pistachios and a spectacular presentation.

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Ingredients

6 portions

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250 grams goat cheese with herbs
1 pinch salt
1 pinch black pepper
1 pinch ground cardamom
1 teaspoon peppermint, chopped
1 teaspoon parsley, chopped
25 grams pistachio, chopped
2 zucchini

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.