Green velvet (zucchini, mint and pistachio velvet sauce)

1. Slighly fry the onion and turmeric

2. Add zucchini thin roundels, salt to taste and add half a glass of water. Let cook for 20/25 minutes, until the zucchinis are soft.

3. Add the rice cream and let cook 2/3 more minutes

4. Finish with freshly ground Indian black pepper

5. Blend the zucchinis until velvety

6. Serve in a green bowl, topping with ground Sicilian pistachios