At zucchini Poverella

At zucchini Poverella

I would say a classic, few ingredients, short preparation and quick cooking ...

Very little: mint, garlic, zucchini ...

then, together, olive oil and ...:

this classic side dish of Italian cuisine, light and tasty, is ready!
Certainly the perfect accompaniment to many dishes and then, cold, seasoned with a little oil of olive and some fresh mint leaves, it is also a great appetizer.

Without forgetting the possibility to also use it as seasoning for pasta, a first course that can also be a complete meal.

ingredients:

two zucchini

gr

250

garlic

clove

1

mint leaves (bunch)

pz

1

EVO oil (note)

QB

sale

QB

parsley (Optional)

QB

White wine

CT

1

Preparation:

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Wash and cut the zucchini into thin rounds: mandolin is ideal. Crush garlic (or, alternatively, chop it very fine) and put it in a pan with a little oil in a pan.

As soon as the garlic begins to give off fragrance, also flavor with parsley (optional), add the zucchini and cook over medium heat; just a few minutes: although cooked vegetables should remain crunchy; if you add a little 'white wine if you were too dry. Towards the end of cooking salt and add the chopped mint leaves for your fingers.
Serve hot as a side dish or, in good quantity, as the second of vegetables.

ADVICES AND NOTES:

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