Translate - Translate to:

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 ideal accompaniment for many dishes and then, cold, seasoned with a drizzle of olive oil and a few fresh mint leaves, it is also an excellent appetizer.

Without forgetting the possibility of using it also 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:

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

 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 a second course of vegetables.

ADVICES AND NOTES:

add comment

Print Friendly, PDF & Email

Do you like this website?

Here you can help improve it