For the terrine:
- 5 little zucchini
- 2 eggs
- 1 ½ cup heavy cream
- Salt and pepper
- ½ tbs sweet paprika
- ¼ cup basil finely sizzled
- ¼ cup Arbequina olive oil
- 1cup sour cream
- ¾ cup basil finely sizzled
- 2 red bell peppers
- ½ cup +2 tbs Arbequina olive oil
1- Place the bell peppers under the broiler until blackens overall. Cover 10 minutes in a plastic bag then peel them .
2- Cut the zucchini into fine slices. In a large pan over medium heat, pour in the Arbequina olive oil, add the zucchini, salt (cook for about 25 minutes) then season with pepper, paprika, and basil.
3- During this time preheat the oven at 300 F, beat the eggs with the heavy cream, adding salt and pepper.
4- Remove the zucchini from the heat and stir in the cream.
5- Grease and lightly flour a cake pan, pour the mixture and cook for about 50 minutes.
6- In a food processor blend the red bell peppers with 2tbs of Arbequina olive oil(dip1). Then process basil and Arbequina olive oil (dip2). Season the sour cream only with salt and pepper (dip3). Serve cold