ingredients

6 sheets of brick
3 small zucchini
8 mushrooms from Paris
2 dl thick cream
12 sprigs of chives
20 g of butter Special Melted Cooking
Ground Espelette pepper
1 1 tbsp. to s. olive oil

Equipment

2 non-stick plates
1 mandolin or 1 economical knife
1 large non-stick frying pan
1 large bowl
1 board 1 knife
1 colander

Steps

Yarrow of zucchini

In advance: preheat the oven to 180 ° C (theory 4). Cut each sheet of brick into 4 squares with scissors. Put them in a layer on the plates, butch them with a brush. Bake 5-10 minutes to brown them.

Prepare zucchini: without peeling them, slice them into 1 mm thick strips; cook in the pan with 1 tbsp. oil over medium-low heat; stir without loosing them, do not brown, keep them crunchy. Salt, keep warm in a covered bowl.

During cooking: separate heads and feet of mushrooms, shake in colander under the tap; chop except 4 small heads. Cook over low heat in the pan with 1 tbsp. oil, salt.

To serve: mix cream and chopped chives. On 4 plates, layer: 2 sheets of pastry, zucchini, mushrooms, cream, powder 1 pinch of chilli. Repeat. Finish with 2 sheets of brick, 1 strip of zucchini, 1 mushroom head, cream, pepper. Enjoy lukewarm.

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