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Emilia

Emilia Molinari

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Recipe of Terrine of Goat Cheese with Zucchini
Recipe

Terrine of Goat Cheese with Zucchini

40 mins
Half
9
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It is a rich combination of goat cheese with pistachios and a spectacular presentation.
Learn more about Emilia Molinari

Ingredients

6 portions
  • 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.

PRESENTATION

Serve with cookies and garnish with mint leaves or parsley.

TIPS

It can be done in advance.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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