List of Ingredients
- 21 OZ. of zucchini
- 14 OZ. of carrots
- 11 OZ. of beet greens
- 9 OZ. of caprino goat cheese
- fullfat yogurt
- Grana Padano cheese
- Mixed salad greens
- 6 of eggs
- Onion
- Butter
- Extravirgin olive oil
- Salt
- Pepper
Method
On the day before serving the terrine, clean the zucchini and carrots and slice them lengthwise. Dress all the slices with oil, salt and pepper and grill them on a hot grill. Clean and trim the greens and cook them for only 3 minutes in a pan with oil, minced onion, salt and pepper. Keep the vegetables refrigerated separately in closed containers.
To assemble: 35 minutes plus chilling time. In a bowl, beat the eggs with the cheese, salt, pepper, yogurt and Grana Padano: this is the royale. Butter a large rectangular terrine and layer the vegetables in it, with a little royale over each layer. The last layer will be the zucchini covered with the royale.
Bake at 350°F for 25 minutes. Let the terrine cool, then remove it from the mold and serve it sliced, with salad greens dressed with a little oil.