Dish:
Zucchini Cake -- Serves 4
Petit Pot aux Courgettes from Chef Antoine Bouterin at Bouterin Restaurant
With a fork, mash or chop the poached zucchini to a coarse, chunky consistency. Don't use a food processor or blender - that will kill the feeling and texture or the dish. This should be a little soupy. Serve it in the mold and eat it with a spoon, along with a nice slice of toasted country bread, the way we did in my mother's kitchen.
Ingredients:
3 cups water
1 tablespoon sea or coarse salt
2 small zucchini, cut into ½ inch dice
Freshly ground black pepper to taste
Paprika to taste
1 teaspoon extra virgin olive oil
4 large eggs
2 teaspoons chopped fresh parsley for garnish
| Instructions: |
| 1. |
In a large pot over high heat, bring the water to a boil with the sea salt, then add the zucchini and cook until tender, about 10 minutes. Drain and place in a mixing bowl. Preheat the oven to 400 F.
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| 2. |
With a fork, mash the zucchini coarsely with the pepper, paprika, and olive oil.
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| 3. |
Butter four medium-size custard cups and divide the mashed zucchini among them.
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| 4. |
Break 1 egg on top of each pot and sprinkle with a little of the parsley. Place the pots in a baking pan half filled with hot water and bake to desired doneness, 10 to 15 minutes. Serve with a slice of country bread.
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