Starter of nadughi and zucchini
30-60 Min
Light dish

“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

2 2 piece zucchinis
150 150 gr. nadughi
200 200 gr. polenta
500 500 ml. milk
10 10 gr. mint
100 100 gr. hazelnuts
100 100 gr. dates
1 1 рinch pepper
1 1 рinch salt
20 20 gr. olive oil
20 20 ml. vinegar
step 1
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 2
Cook the polenta, boil it in milk, add salt and pepper.
step 3
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 4
For the filling, we add roasted and chopped hazelnuts, finely chopped mint, diced dried dates, salt and pepper to taste. Stir to combine.
step 5
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.

How To Serve

Bon Appetite!