A delicious parcel with tomino and zucchini, to be served as a main course.
Start by cutting the onion and cooking it in a pan with extra virgin olive oil, a pinch of salt, water and sugar.
Meanwhile, use a mandoline to cut the zucchini very thinly and arrange the slices in a sunburst pattern, overlapping them slightly.
Place the tomino in the center and close it into a parcel.
Seal with toothpicks and cook on a very hot grill until done.
Plate with tomino, caramelized onion, walnuts and a drizzle of aged balsamic vinegar.
Store in the refrigerator
Serve with a side of fresh salad for a balanced meal.
Italia, Liguria
| Energy (kcal) | 57.81 |
| Carbohydrates (g) | 4.57 |
| of which sugars (g) | 3.19 |
| Fat (g) | 2.94 |
| of which saturates (g) | 1.83 |
| Protein (g) | 3.18 |
| Fibre (g) | 1.12 |
| Salt (g) | 0.13 |
