Zucchini Caviar with Gorgonzola Cream

Here is an Italian version of a creative and tasty appetizer that combines the freshness of zucchini with the intense flavor of gorgonzola.

Ingredients

• 2 medium zucchinis
• 1 teaspoon of coarse salt
• 150 g of sweet gorgonzola
• 50 ml of cooking cream
• Salt and pepper to taste
• Extra virgin olive oil to taste
• Chives for garnishing (optional)

Preparation

1. Start by washing the zucchinis and cutting off the ends. Use a melon baller or a similar tool to create small spheres of zucchini, which will resemble caviar in form.

2. Place the zucchini spheres in a colander, sprinkle them with a teaspoon of coarse salt, and let them drain for about 30 minutes to remove excess water.

3. Meanwhile, prepare the gorgonzola cream. Cut the gorgonzola into cubes and place it in a small saucepan over low heat with the cooking cream. Allow the gorgonzola to melt into the cream, stirring occasionally to achieve a smooth cream.

4. Taste and adjust for salt and pepper, considering that gorgonzola is already quite savory.

5. Once ready, remove the cream from the heat and let it cool for a few minutes.

6. Gently rinse the zucchini spheres under cold water to remove excess salt and let them dry on a clean cloth.

7. On a serving plate, lay a bed of gorgonzola cream and scatter the zucchini spheres on top, simulating the appearance of caviar.

8. Complete the dish with a drizzle of extra virgin olive oil, and if desired, garnish with some finely chopped chives.

Curiosity

This appetizer is an intriguing encounter between the taste of Italian tradition of gorgonzola and more modern presentation techniques. The use of zucchini as “caviar” is an example of how you can play with foods to create original and appealing dishes. Gorgonzola, whose name comes from the homonymous small town in Lombardy, is a cheese that pairs well with the natural sweetness of zucchini thanks to its strong and decisive character.