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! |
|
Ingredients:
|
two zucchini |
gr |
250 |
|
garlic |
clove |
1 |
|
mint leaves (bunch) |
pz |
1 |
|
EVO oil (note) |
QB |
|
|
salt |
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.
Serve hot as a side dish or, in good quantity, as a second course of vegetables.
ADVICES AND NOTES:
- Note: for the preparation of zucchini, very little oil is needed. Another issue is the oil to be added cold if the vegetables are served as an appetizer.
- Many use also add, just before starting the cooking of zucchini, also of the chopped parsley to dampen the garlic agro.
- If used as seasoning for pasta, this preparation must be cooked at the last moment, possibly at the same time as the pasta, which will complete its cooking in a pan together with the zucchini.
- An important recommendation: to avoid getting together with a plate of sweet and semi-sweet zucchini, it is better to slice them a couple of hours before cooking and then leave them, lying on a cloth, to dry (if possible) in the sun!
- Of these zucchini is spoken in: Pasta with zucchini poverella, The summer kitchen on vacation: a poor girl at the beach, The summer kitchen on vacation: you omelette, poor woman!
- ... and always zucchini in Stuffed zucchini stalks, Cordon bleu zucchini, Kolokithokeftedes (κολοκυθoκεφτέδες) Meatballs Greek zucchini, Mezzepenne zucchini and shrimp, Parmesan zucchini
