Another recipe from Tata Marlene. She’s such a good cook and so modest. She brought this to Pappy Jean-Pierre’s house in Neuilly the night before we were flying back home. It was the last thing I ate in Paris and one of the best. It’s very light but full of flavor. After a week of unrestrained gluttony it was a perfect ending.
There is plenty of room to play with this dish. You can change the herbs, the spice, or add some cheese amd change the sauce. One of these days I’ll try it with chopped mint, parsley, lemon zest and goat cheese. I’ll serve it with a whole milk yogurt based sauce with more herbs or a touch of spice.
One note about the carrots, you can use “short cut” carrots that have already been trimmed. You’ll get a more random pattern but that’s okay. You still need to blanched them.
TERRINE INGREDIENTS (Makes one loaf pan)
650 grams zucchini
1/2 cup chopped yellow onion
3 long, large carrots or 6 long, skinny carrots (They. Ed to run the length of your loaf pan).
Marie-Paule is a minimalist. She uses high quality ingredients and just a few at a time. This recipe is a classic example. It is comprised of zucchini, olive oil, lemon juice, salt and pepper. I threw in the tomatoes for color and a bit of parsley for something fresh but neither are necessary. You could use mint as well. I love mint and zucchini.
The quality of the zucchini you use is important. It should be as fresh as possible and firm. I prefer smaller ones as they cook more evenly. The salt and pepper is also important. I like Tellicherry pepper from India. I find it extremely aromatic and a bit spiced. You can play with the sea salt. I like sea salt from the Camargue but you could use another sea salt or perhaps a volcanic salt from Hawaii. You can play with the kind of olive oil but I would recommend extra virgin.
1 lb Zucchini
2 tablespoons extra virgin olive oil (I like Badia a Coltibuono)