Zucchini Noodles with Amaranth and Oven Tomatoes

For the zucchini noodles with amaranth and oven-roasted tomatoes, first blanch the tomatoes in boiling salted water, rinse in cold ice water and peel off the skin. Quarter and core them, place the tomato tongues on a baking sheet, mix with olive oil, shallots, garlic, thyme and basil and bake in a preheated oven at 160 °C for 10 minutes.

Wash the zucchinis, cut them in half lengthwise and slice (or cut) them into thin strips. Blanch briefly in boiling salted water, then sauté briefly in a pan with olive oil and garlic.

Finely slice garlic, place in boiling water for 1 minute, strain, change water and boil garlic slices again for 1 minute. Repeat a total of three times. Then lightly caramelize the garlic slices with sugar, add vanilla pulp and deglaze with red wine. Boil down for 5 minutes.

Boil water with apple juice, sprinkle in amaranth and boil once. Then simmer for 20 minutes at low temperature. Turn off stove and allow to swell for another 10 minutes. Rinse amaranth under running water and then dry very well. Fry briefly in a hot pan with olive oil, shallots and thyme, season with salt and pepper.

Arrange zucchini noodles on a flat plate. Place amaranth on one side with a serving ring. Place the oven tomatoes and vanilla garlic on top and serve the zucchini noodles with amaranth and oven para

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