Ingredients
- 2 green zucchinis
- 2 yellow zucchinis
- 6 zucchini flowers
- 1 clove of garlic
- 100 g blackberries
- 40 g of white vinegar
- 50 g extra virgin olive oil
- 12 fresh almonds
- 2 sprigs of basil
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a few oxalis leaves (optional)
Preparation
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Wash the zucchini then cut them into strips using a mandolin. Set them aside.
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Remove the pistil from the zucchini flowers. Cut them into 4. Set them aside with the zucchini.
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Rinse the blackberries if necessary. Boil the white vinegar and pour it hot over the blackberries. Let cool to room temperature before draining the blackberries. Remove the skin from the fresh almonds, cut them in 2. Set aside.
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Brown the zucchini strips for a few minutes in a hot pan with a little olive oil. Remove and add the flowers so that they “wilt” slightly.
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Stir in the pickled blackberries and basil leaves. Adjust the seasoning and arrange on a plate. Finish with the fresh almonds and oxalis leaves.
