Stuffed Zucchini Flowers with Truffles
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INGREDIENTS
- Juice of one lemon
- 1 lb Fresh young spinach leaves
- 6 Zucchini flowers with
- 2 Egg yolks
- 6 sm Truffles (about 1/2oz ea)
- 1 lb Wild mushrooms; cleaned and
- 1 c Plus 1tb unsalted butter
- 2 ts Shallots; minced
- ;cleaned and stemmed
- Salt and pepper
- 1 ts Garlic; minced
- Fresh sprigs of chervil
- 1/4 c Plus 1tb heavy cream
- GARNISH
INSTRUCTIONS
In a food processor, finely chop the mushrooms. Place in a bowl and sprinkle with the lemon juice to prevent the mushrooms from discolouring. In a saute pan, heat 1 tablespoon of butter. When butter is melted, saute the shallots and garlic. Add the mushrooms and season with salt and pepper. Saute for 3-4 minutes. Drain the mushrooms in a sieve placed over a saucepan. Place the mushrooms in a saucepan and cook over high heat until all the excess moisture has eveaporated. Combine the cream and egg yolks in small mixing bowl and whisk until blended. Whisk this mixture into the mushrooms and let cook over high heat for 2 minutes. Remove from heat and allow to cool. Gently open petals of each blossom and dill center of each with 1/2 tablespoon of the mushroom mixture. Nestel a truffle in the center of each blossom and carefully close the petals up around thhe truffle and stuffing. Place the zucchini on the wire rack or bamboo steamer. Cover with a sheet of aluminium foil. Place the pan, with water over high heat and steam for 15 minutes or until zucchini is fork tender. Place the reserved mushroom liquid on top and reduce to 2 tablespoons liquid. Cut the remaining butter into cubes and whisk into the mushroom liquid, until each cube is incorporated. Season with salt and pepper. Spread the spinach leaves on the platter. Place the zuchini on the spinach and drizzle with the sauce. Garnish with chervil sprigs. Source: Essence of Emeril, #2327, TVFN formatted by Lisa Crawford, 4/28/96
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (216g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 147 | ||
| Calories from Fat: 108 (73%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 12g | 16 % | |
| Saturated Fat 4.3g | 22 % | |
| Monounsaturated Fat 5.3g | ||
| Polyunsanturated Fat 1.9g | ||
| Cholesterol 559.4mg | 172 % | |
| Sodium 47.9mg | 2 % | |
| Potassium 64.7mg | 2 % | |
| Total Carbohydrate 2.6g | 1 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 2.6g | ||
| Protein 7.3g | 10 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 147
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