Starter of nadughi and zucchini

“I graduated from the Academy of Arts, got my master's degree and did my diploma in multimedia design. I worked as a designer for Siesta Publishing and also did various projects. However, cooking has been my constant guide since childhood. I often had to travel to different European countries where I attended many cooking workshops, and in some places I also received a certificate.

My great love and interest in cooking made me decide to change my profession. I enrolled in a culinary academy, then there was the culinary reality show “Restaurant”, after which I started my professional career as a chef. For 10 years I worked as a chef in many establishments and I also worked on one-off projects. I have had my own café. Now I work on individual orders as a brand chef.” - Tamara Goderdzishvili

Preparation Time

30-60 mn

Difficulty

Medium difficulty

CAL

250-500 calories

Type of Food

Starter

Goes with

Limonati by Borjomi Adjarian Mandarin

Recipe author

Tamara Goderdzishvili

Ingredients

Portions :

Zucchini

1 piece

nadugi

75 gram

100 gram

Milk

250 milliliter

Mint

5 gram

Nuts

50 gram

Date

50 gram

pepper

0.5 a pinch

Salt

0.5 a pinch

Olive oil

10 gram

vinegar

10 milliliter

step

Slice the zucchinis as thinly as possible lengthwise, arrange them on a plate and brush the top with olive oil, drizzle with a little vinegar, sprinkle with pepper and salt. Leave to rest for 10-20 minutes.

step

Cook the polenta, boil it in milk, add salt and pepper.

step

The polenta should be thick. Once cooked, pour the polenta onto a wide, flat dish to make a dense mass of the same thickness. Do not cut it until it has cooled completely.

step

For the filling, we add roasted and chopped hazelnuts, finely chopped mint, diced dried dates, salt and pepper to taste. Stir to combine.

step

The recipe is for 2 or 3 people, depending on which mold we make the dish in. It is prepared in a special mould, but it can also be rolled.

Serve

Bon Appetite!

Comments