Flowers from home-grown courgette, stuffed with king crab and Ibaïama ham
0.75 h
4 raciones
Difficulty:
Media
Ingredients
8 courgette flowers2 crabs
1 carrot
½ leek
1 onion
2 peeled
de-seeded tomatoes
1 bouquet garni
5 cl Armagnac
1 summer truffle (30 g)
100 g Parmigiano-Reggiano.
1. For the dried flowers
Grease a piece of silicone paper
Put the courgette flowers on the paper
1 hour at 80ºC
2. For the stuffing
Scald the crabs for 16 mins; peel to remove the meat.
Make stock using the shells.
Fry the onion, leek, carrot and tomato; then add in the crab.
Pour the Armagnac into the crab broth and cook on a low heat for 1 hour.
Season the stuffing with salt and Espelette chilli pepper.
Fill the flower with the stuffing and steam at 90ºC for 5 minutes.
3. Serving
Place the courgette on the plate, add the truffle, ham and parmesan flakes, a sprinkling of herbs and dried flowers.
