You might never expect to put zucchini in a dessert. In fact, you may seems audacity turn the classic apple pie American – apple pie for the rest of us mortals – in a zucchini pie or ‘zucchini pie’, but that is what chef José Andrés recommends.
After defending zucchini as something much more evident in American and American cuisine, despite the Italian nature of the name, the Asturian chef makes apology for a zucchini tart which, as we will see, has a few elements that make it perfect as a dessert.
Yes, and it seems that the zucchini is the fetish ingredient for José Andrés to fill a cake, as he ensures that it perfectly absorbs the flavors of the spices, fat and sugar just as apples do.
The advantages, as he indicates, is that it is a mild vegetableabsorbent and that does not have a flavor as strong as the apple because it allows so many things like replacing the apple in the apple pie.
Sacrilegious or not, the truth is that José Andrés has reason to exalt the benefits of zucchiniof which he speaks wonders in his story in Longer Tablessince it is capable of behaving like a noodle if cut into spirals, of having the appearance of a fried potato when fried or of adding more juiciness to the minced meat when it is time to turn it into meatballs.
In this case, for a zucchini pie, he recommends a filling that is applicable to any other type of pie and, above all, he recommends that blanch the zucchini in hot water with vinegar so that it has a balanced flavor.
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From there, a conventional sweet filling where there is sugar, brown sugar, corn starch and cream of tartar, as well as a touch of cinnamon, lemon juice and saltwhich will offer that juiciness to the zucchini tart that José Andrés recommends this season.
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