Motta Savory Panettone – Mediterranean Recipe, scapece of zucchini tartare, mint, garlic, confit cherry tomatoes

Ingredients for 8 bruschettas

1 Motta Savory Panettone – Mediterranean Recipe

butter

For the scapece

175 g courgettes

40 g extra virgin olive oil

1 tablespoon apple cider vinegar

½ clove of garlic

5 fresh mint leaves

frying oil

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For the confit tomatoes

100 g cherry tomatoes (or pachino, piccadilly, datterino)

30 g extra virgin olive oil

3 g granulated sugar

1 g dried or fresh oregano

2 sprigs of fresh thyme

6 mint leaves

1 clove of garlic

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For the carrot and ginger cream.

100 g carrots

2 g fresh ginger

extra virgin olive oil

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Procedure

For the scapece

Clean and cut the courgettes lengthwise into thin strips, sprinkle them with a little salt and leave them in a steamer to drain for 1 hour, then rinse them, dry them well and fry them in seed oil.

Prepare an aromatic dressing with extra virgin olive oil, garlic, a few mint leaves and apple cider vinegar.

Brush the bottom of a bowl with aromatic oil, then arrange a first layer of zucchini on top and season with salt and pepper; repeat until all the zucchini and oil are used up.

For the confit tomatoes

Cut the cherry tomatoes in half lengthwise, season them with the remaining ingredients, then arrange them pulp-side up on a baking sheet lined with parchment paper. Preheat the oven to 165°C and bake for 6 minutes, then remove the sheet and continue baking for another 5 hours at 65°C.

For the carrot and ginger cream.

Cut the carrots into 2 mm thick slices and boil them for 4 minutes, then cool them in ice water, pat them dry with paper towels, and blend them with an immersion blender, adding the grated ginger and a drizzle of oil, until you obtain a smooth cream; season with salt.

For the bruschetta

Cut a disk of Motta Savory Panettone – Mediterranean Recipe to a thickness of 2 cm, then divide it into 8 wedges.

Heat a little butter in a non-stick pan and toast the panettone slices on both sides; arrange the courgette scapece and confit tomatoes on top and serve.