Start by slicing the onion and cooking it in a pan with extra virgin olive oil, a pinch of salt, water and sugar.
Meanwhile, use a mandoline to slice the zucchini very thinly and arrange the slices in a radial pattern, slightly overlapping them.
Place the tomino in the center and fold the slices into a parcel.
Seal with toothpicks and cook on a very hot griddle until cooked through.
Serve plated with the tomino, caramelized onion, walnuts and a drizzle of aged balsamic vinegar.
Store in the refrigerator
Serve with a side of fresh salad for a balanced meal.
Italy, Liguria
| Energy (kcal) | 96.07 |
| Carbohydrates (g) | 4.42 |
| of which Sugars (g) | 3.41 |
| Fat (g) | 6.14 |
| of which Saturates (g) | 3.87 |
| Protein (g) | 5.57 |
| Fiber (g) | 0.99 |
| Sale (g) | 0.28 |
