Fundamental in our children’s snacks, the quesitos have not only conquered sandwiches and sandwiches, but have also given new life to vegetable creams.
Plus unctuous, creamy and tasty, These little triangles have become the protagonists of our zucchini cream, to which we can evolve from purée with this little addition.
Adding them is as easy as it is cheap and the result is as simple as putting them on the end of cooking, improves the result and gives a plus of flavor that comes from pearls.
Obviously, as in other recipes with cheese, you could modify the star ingredient at will, opting for a ricotta, for a cream cheese and even for a burrata, cheeses that would also give good results.
Cut the leek and spring onion into julienne strips, poached in white over low heat with the melted butter and olive oil during 20 minutes.
Peel the courgettes, keep the skins and cut them into paisana. Add them to the pan, fry for five minutes and we cover with the broth Made of veggies.
Cook over low heat for 20 minutes, incorporating the skins at the last minute, which will give color and textureand the cheeses, we crush and it will be ready.
Season with salt and pepper and serve hot and, optionally, with a whole cheese per diner in the center of the plate.
Solac BA5606 Pro 1000 – 1000W hand blender, Anti-splash rod blender, Ice crusher, Includes measuring cup, Various speeds and Turbo function, INOX, Ergonomic, Black, BPA free
With what to accompany the zucchini cream with cheese
If we don’t have zucchini or we don’t like it, this recipe can also be made with our favorite vegetable —or vegetables— such as carrot, pumpkin, leek or potato itself.
light first coursealthough with a certain substance, we can complement the zucchini cream with cheese with a French omelette, a little grilled fish or some loin fillets with garlic.
In DAP | The 21 best vegetable creams to enjoy throughout the year
In DAP | The eleven best soups with vegetables from Directo al Paladar to fill your menus with vitamins