Zucchini Tartar

For the zucchini tartare, first peel and finely chop the onion. Peel and press the garlic. Pluck the rosemary and chop finely. Cut the zucchini into slices and blanch. Cut into fine cubes.

Place in a saucepan with the other ingredients and stir well. Heat gently and then set aside to cool.

For the cream, coarsely chop the pecorino. Heat in the whipping cream, stirring constantly, until the cheese has melted. Season to taste with the pepper.

To serve, first divide the zucchini tartare between the glasses and then pour the pecorino cream on top.

Preparation Tip:

Serve the zucchini tartare as an appetizer with white bread or grissini.

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