ズッキーニの底力を引き出す焼き方をご存知でしょうか【野菜ステーキの極意】
アメリカの超有名シェフ、トーマスケラーさんのローストズッキーニのレシピを George風にアレンジ。ズッキーニ史上最高の美味しさに仕上がりました。ぜひ1度作ってみて下さい！
●材料(約1人前)
ズッキーニ 1本
ニンニク 2〜3かけ
バター・レモン汁 少々
パルミジャーノ・レッジャーノ
イタリアンパセリ
黒胡椒
●シェフが辿り着いた『黄金比率のチーズケーキ』大好評販売中！
ご購入はこちら
https://noie.store/home/
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白金台の小さなカウンターフレンチにて、日々腕を奮っています。
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HP・ご予約はこちら。
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★初の料理本・絶賛発売中★
【二つ星フレンチ元料理長が教える おうち格上げレシピ】
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良かったらこちらもフォローお願いします☆
■Instagram
https://www.instagram.com/george_cuisine/
■Tiktok
@johjiro
■Twitter
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お仕事のご依頼・その他のお問い合わせなどは上記SNSもしくは下記メールアドレスへお願いします！
georgelabo@outlook.com
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ホームワインさんのアンバサダー(PR)になりました。解説が楽しい日本一ソムリエ講師に学んでみませんか？
紹介動画はこちらhttps://youtu.be/v7Pb-xh9R4Q
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動画を見てなかなか楽しめたじゃまいかって方は
『グッドボタンを』
今後も期待出来そうじゃまいかと思ってくださった方は是非
『チャンネル登録』お願い致します！
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OPオリジナルBGM・若林タカツグ
Morning (feat. sorateras) / ALL BGM CHANNEL
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#ズッキーニ #ステーキ #レシピ
26 Comments
Atrodo tikrai gerai 👌 reikės būtinai pabandyti, vieną pusę dar pabarstysiu parmezanu dėl sodrumo, bet tik palyginimui 🙂
Perfect ! Many Thanks.
It has nothing to do with steak, it’s just zucchini.
My garden is full of zucchini at the moment …. I’ll give this a go ! Thank you 🙏🏻
Compare nutrient profiles, red meat steak versus zucchini. Eating zucchini leads to weakness and eventual death. Have your zucchini with red meat, fats and oils to stay alive.
The hand shake was good;)
so 1/4 cup of oil + 2 tablespoons of butter, plus cheese topping huh? seems like the main ingredient is saturated fat but what do i know
oloco meu vom um pepino chei a alho com um queijo ralado? falta uma proteina
Just eat the butter and be done with it
is there a single positive review from someone who tried to follow this recipe? i doubt it and don't recommend people try to follow this – it seems disingenuous because it cannot be as presented. at least not with american zucchinis. the first time i tried it i blamed myself, the second time it was clear that it is impossible – salting for 15 minutes does not draw out enough water, even after 45 minutes. neither low heat nor higher heat, nor olive oil nor avocado oil get around the zucchini being too wet and becoming a soupy mess stewing in its juices which i poured off multiple times. i'm not sure why the poster didn't share how he actually made these – but i'm sure anyone who tries to follow his lead will be disappointed as i was.
Can it still be called healthy with this much salt? 🙁
Using a metal spoon on a teflon pan,,, kinda makes me question your cooking knowledge.
clicked for the zucchini, liked when I saw it flipped over after browning, subscribed when i saw guncannon and dom 👌
That’s barely enough food to feed a small rabbit… let alone a human being
Keller will use $1 worth of zucchini, .50 olive oil, .05 butter, .05 garlic, .01 salt, .01 pepper, $1.50 cheese and charge you $29.99. Most of his food is so over manipulated that the server has to tell you what it is because it's unrecognizable. I wouldn't go to one of his restaurants even if I could afford it.
That looks delicious! I am going to try it!
This looks delicious, ill have to try it!
Metal spoon on non-stick pan?
This looked good so I just made it. Honestly, not worth the trouble. Even after salting and squeezing the zucchini is still very watery. The taste of the zucchini is overwhelmed by the garlic. I'm not saying that it's bad, just nothing special.
I tried this and I was shocked by the result ! I admit that I was very sceptical but it was really good and what I love even more is how much I learned by doing this, even though it's a very simple recipe it's very clever and elegant. The garlic was so crispy with a delicate taste, I'm going to do this with many recipes.
Thanks a lot from France !
My steak usually said moo, oink or bleet in its past life
hello,are you using a cast iron frying pan?i want to cook this but with my induction cooking plate i have problems with making golden crisp so maybe it's just about a pan,because yours looks like a cast iron pan
I am an Italian American, many days my grandmother would make me fried zucchini as an after school snack. I think this recipe is an incredible elevation of a recipe i loved so very much as a child. Thank you!
Bravo, du grand art !
This technique was borrowed from Thomas Keller.
I’ll definitely try this tonight! Thank you!