Zucchini from flower to stem by Omar Dhiab

Steps for Omar Dhiab 's zucchini from flower to stem

1. Prepare the stuffed zucchini flowers: roast the pistachios for 6 min in the oven at 160°C (th. 5/6). As soon as they have cooled, crush them with a knife.
2. Cut the zucchinis in half lengthways and coarsely dice. Pan-fry in a drizzle of olive oil with a clove of garlic pricked with the tip of a knife for 2-3 min. Remove from the heat to retain their crunchy texture.
3. Finely chop the cubes with a knife to make a marmalade, then add the crushed pistachios and chopped preserved lemon. Season with grated Parmesan, salt, pepper and chilli.
4. Fill the zucchini flowers with the filling using a piping bag. Place them one by one in a steamer basket and cook over simmering water for 5-7 min. Once cooked, set the flowers aside.
5. Prepare the garnish and sauce: cut the yellow zucchini (or zephir) lengthwise and slice into 3 mm strips using a mandolin. Fry for 2-3 min with a drizzle of olive oil. Keep them crisp, then set aside.
6. Slice the half onion and sweat in olive oil, then deglaze with vinegar until evaporated.
7. Add the cream and reduce by a third over low heat.
8. Roast the pistachios for 6 minutes in the oven at 160°C (th. 5/6) and blend them while hot, gradually incorporating the grapeseed oil. Mix the pistou with the cream to obtain a smooth sauce. Add salt and pepper to taste.
9. To serve: place a zucchini flower at the bottom of the plate. Roll up the zucchini strips and place them upright on either side of the plate. Dot with sauce to finalize the dish.

For furtherinformation, please contact

• Omar Dhiab, 23 rue Hérold, 75001 Paris 1
• 13.5/20 in the Livre des 109
• Read Gault&Millau's review of Omar Dhiab