2 zucchini
4 egg yolks
160g white wine
100g Parmesan
1/2. bunch chives
1 lemon
olive oil salt, pepper

Slices one zucchini into paper-thin slices. Marinates the slices in a broth of 1 tbsp lemon juice and 2 tbsp olive oil, salt and pepper.

Cut a zucchino into 1/2 mm thin slices. Fry the slices briefly in olive oil in batches. They should brown just barely. Alternatively, place the zucchini slices on baking paper and brush with olive oil and grill under the salamander (sounds fancier than oven grill).

Either way, place the zucchini on paper towels to degrease.

Finely grate the parmesan, cut the chives into rolls. Put the chives in the refrigerator until ready to use.

Up to this point you can prepare the dish well.

If you make a classic zabaglione, beat the eggs, put them on a water bath, pour the wine and stir with a whisk until you have a firm foam. Season with salt, pepper, lemon and parmesan.

Decorate the zucchini on plates, the fried season with salt, pepper and lemon.

Add the Parmesan foam dab by dab and finally grate Parmesan on top. Decorate with chives.