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Courgettes farcies au risotto au safran et scamorza
Des petites courgettes rondes, évidées, garnies d'un risotto crémeux au safran, agrémentées de dés de chair de courgette, beurre, parmesan et recouvertes de fromage italien fondant scamorza. Un plat principal élégant, savoureux et parfaitement équilibré entre douceur du légume et richesse du risotto.
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Cost Breakdown
Critical Success Points
- • Blanchir les coques de courgettes pour les attendrir sans les fissurer
- • Cuisson du risotto en ajoutant le bouillon louche par louche pour obtenir la texture crémeuse
- • Cuisson au four afin de faire fondre le fromage sans le dessécher
Safety Warnings
- • Attention à l’eau bouillante lors du blanchiment des courgettes.
- • Manipuler le four chaud (200°C) avec des gants de cuisine.
- • Utiliser un couteau bien aiguisé pour éviter les glissements.
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