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Per preparare il cremoso di bufala: tagliare la mozzarella di bufala a pezzi irregolari, condire con sale, pepe, olio extravergine di oliva e lavorare con un frullatore a immersione aggiungendo poco a poco la panna fresca, fino a ottenere una consistenza omogenea.
Per preparare il rollè di zucchine e gamberi: pulire completamente i gamberi, marinarli con sale, olio, pepe e un po' di succo di lime.
Intanto, tagliare sottilmente le zucchine e disporle sopra un foglio di pellicola trasparente, condire leggermente con sale, pepe e olio extravergine di oliva, quindi posizionare i gamberi sul letto di zucchine e arrotolare aiutandosi con la pellicola, formando un rotolo. Riporre in frigorifero per almeno 2 ore per ottenere un rollè compatto.
Per preparare i pomodorini arrostiti: lavare e tagliare i pomodorini a metà, adagiarli in una placca da forno, condirli con sale, olio, pepe, timo, aglio e cuocere in forno a 200°C per 7-8 minuti.
Per preparare il croccante di pane della Vallemaggia: tagliare il pane a cubetti e condirlo con sale, pepe, olio extravergine di oliva e il rametto di timo. Adagiarlo su una placca da forno e cuocere per 7-8 minuti in forno preriscaldato a 200°C. Far raffreddare e riunire il pane in un mixer, quindi frullare grossolanamente per ottenere una polvere di pane dalla consistenza granulosa e irregolare.
Per comporre il piatto: al centro del piatto adagiare un’abbondante cucchiaiata di cremoso di mozzarella di bufala. Tagliare il rollè di zucchine e gamberi in due parti e adagiarle nel mezzo. Aggiungere i pomodorini arrostiti e posizionare il croccante di pane della Vallemaggi ai lati del cremoso. Decorare il piatto con fiori di zucca essiccati, petali di fiori secchi e olio di gamberi.
Grattugiare la scorza di lime per dare un tocco di profumo extra.
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