Zucchini Roulade with Cherries & Balsamic Vinegar
This vegetarian meal will bring a little taste of Italy to your table. The Zucchini Roulade with Cherries and Balsamic Vinegar is a great way to use zucchinis, which are typically under a dollar a pound. The cherries offer just a touch of natural sweetness if you're hoping to help curb a few sugar cravings!
- 3 each zucchini
- 100 mL Balsamic Vinegar of Modena PGI
- 200 grams fresh goat cheese
- 200 grams pitted cherries
- Fresh thyme
- Italian extra virgin olive oil
- Clean the zucchini and chop off the ends. Using a slicer or the potato peeler, slice in thin ribbons for the whole length of the zucchini. The result will be a king of zucchini Carpaccio, made of thin and long slices.
- Cut in small pieces 50g of cherries.
- In a bowl mix the goat cheese with 1 spoon of Balsamic Vinegar of Modena PGI, 1 tablespoon of oil, salt, pepper, the cherries in pieces and the thyme leaves.
- On a work-surface arrange three slices of zucchini slightly overlapping, then a scant tablespoon of the goat cheese prepared as before, and gently roll the whole thing making a roulade. Repeat the procedure for all 12 rolls.
- In a non-stick pan sauté for a few minutes the remaining cherries, add the Balsamic Vinegar of Modena PGI and let simmer at medium-low heat stirring frequently, until reaching a syrup-like consistency.
- Serve by placing the roulades on each plate and decorate with cherries flavored with Balsamic Vinegar of Modena PGI.
- This dish can be served as a light main course or, in smaller portions, as a hors-d'oeuvre or as finger food with the aperitif.
This recipe is provided courtesy of Consorzio Tutela Aceto Balsamico di Modena.
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