- 4 Zucchinis.
- 1/3 Lb Bomba rice.
- 5 Oz Mushrooms.
- 1 Mango.
- 3/4 Cup Cream.
- 1 Bunch of asparagus.
- 1/4 Cup Mild olive oil (0.4°).
- Aromatic herb oil.
- 4 Oz Cream cheese.
- 1/4 Cup port wine.
- Salt and black pepper.
Cut the zucchini in half leaving the skin on. Empty with a fruit baller or a spoon. Reserve the pulp and cook the shell in water with a pinch salt just until crispy tender so that they don’t break.
Cook rice in abundant salted water. Drain and cool.
Peel mango and cut into a fine brunoise.
Sauté julienned mushrooms and zucchini pulp in a Non-stick aluminum Magefesa pan. Flambé with the wine.
Add mango and rice. Sauté a bit, then incorporate diced cheese and cream.
Cook until rice gets a creamy texture. Season with salt and pepper.
Cook the asparagus in abundant salted water and a tablespoon of sugar for about 5 minutes. Drain.
Process wild asparagus in a Protech Magefesa blender incorporating the olive oil gradually to achieve a stable emulsion.
If it´s too thick, add a little of the asparagus cooking water.
Fill the zucchini shells with the creamy rice. Place in an oven proof dish and cook at 355°F until cheese melts and browns a little. Place the au gratin zucchinis in a serving dish with a base of wild asparagus sauce.
Drizzle with the aromatic herb oil.