Goat cheese with zucchini and summer truffles

Name: Goat cheese with zucchini and summer truffles
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 small courgettes (about 250 g each); 1 TABLESPOON Olive oil; 7-10 Tbsp coarse sea salt; 4 Goat's cheese taler; 7-10 Tbsp Juice from 1⁄2 Lemon; 1 TEASPOON Truffle oil; 7-10 Tbsp black pepper from the mill; 20 g Summer truffles

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2 small courgettes (about 250 g each)
1 TABLESPOON Olive oil
7-10 Tbsp coarse sea salt
4 Goat's cheese taler
7-10 Tbsp Juice from 1⁄2 Lemon
1 TEASPOON Truffle oil
7-10 Tbsp black pepper from the mill
20 g Summer truffles

Directions

1
Clean and wash the zucchini and slice or cut them into wafer-thin slices. Heat olive oil in a coated pan. Sauté the zucchini in it on both sides for 1-2 minutes. Season with sea salt and toss well.
2
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Shape goat's cheese taler individually into balls with moistened hands. Place in an ovenproof dish and gratinate in the oven for 3-4 minutes, the goat's cheese must not melt.
3
Drizzle a few splashes of lemon on the courgettes and toss again. Arrange on four plates and arrange the goat cheese balls on top. Drizzle the truffle oil over them and sprinkle with freshly ground pepper.
4
At the end of the meal, add plenty of fresh truffles. Done!