Zucchini Foam - {Spuma Di Zucchine}

Recipe Ingredients

6 cups	1422ml	Zucchini - (to 8, abt 2 lbs) - halved lengthwise (small)
2		Garlic bulbs - cloves separated,
		But unpeeled
1/4 cup	59ml	Extra-virgin olive oil - plus
4 tablespoons	60ml	Extra-virgin olive oil
1 1/2 teaspoons	7.5ml	Salt
		Freshly-ground black pepper - to taste
1 1/4 cups	247g / 8.7oz	Parmigiano-Reggiano
1		Lemon - zested and juiced
1 cup	237ml	Heavy cream
1/2 cup	20g / 0.7oz	Fresh basil leaves
		Young arugula - for serving

Recipe Instructions

Preheat the oven to 375 degrees. Place the zucchini on a baking sheet, cut-side down. Arrange the garlic cloves around the zucchini, drizzle with the olive oil and season with salt and pepper. Roast in the oven 40 minutes, until zucchini are blackened in some spots and garlic is golden brown. Allow to cool and remove skins from garlic cloves.

In the bowl of a food processor, combine the zucchini, garlic, Parmigiano-Reggiano, lemon juice, zest and heavy cream and process until smooth. Add the basil, process for 15 seconds and remove to a chilled bowl. Refrigerate 30 minutes.

To serve, place a 3 tablespoon dollop in the center of each of 4 plates and sprinkle with young arugula. Drizzle with remaining oil and serve.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2A07) - from the TV FOOD NETWORK

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