In Instagram few days ago I wrote:
"Today I present to you the first of the reinterpretations I made of your comments a few days ago.
Thank you very much for the stimuli, the influx of suggestions made me remember how much more nutritious a cuisine is the result of contamination, decanting, exchanges.
In the photo: lemon zucchini spaghetti with raw champignon sauce, dried tomatoes, sunflower seeds, turmeric and chilli pepper ".
Oh yes! Because this dish arises from a question: in the face of so much beautiful vegetables, what dish can I cook?
Even when dealing with ingredients on a daily basis, inspiration may sometimes be lacking. I let myself be carried away by the suggestions of my contacts on Instagram and this is the first of a series of dishes that are born under the aegis of the exchange.
Ingredients for 4
5 medium sized courgettes
10 champignon mushrooms
9 dried tomatoes
1 tablespoon of yeast
4 spoons of sunflower seeds
1 pinch of chilli pepper
1/2 teaspoon of turmeric
extra virgin olive oil, salt and pepper
Wash the mushrooms, peel them and cut them in half.
Wash the lemon and cut it in half. Recover 2 thin slices from the central part and squeeze the remaining lemon. Put them in a blender together with 4 tablespoons of oil, 8 dried tomatoes, 3 tablespoons of sunflower seeds, the yeast, half of the lemon juice, 1 pinch of salt, 1 pinch of pepper and 1 pinch of chilli pepper. Blend until creamy.
Cut the zucchini into spaghetti, using the special tool. If you have no idea what I'm talking about, take a look at this link.
Put the courgette spaghetti in a bowl and sprinkle with the leftover lemon and 2 tablespoons of extra virgin olive oil.
Serve the spaghetti cold or at room temperature (but don't wait long after seasoning them, because otherwise they will boil with lemon) with the sauce on top.
For the dishing you can be inspired by the photo or play fantasy :)