Zucchinni antipasto

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Zucchinni antipasto

Name: Zucchinni antipasto
Prep time: 40 min
Total time: 40 min
Yield: 6 Porções
Ingredients: 3 unit(s) neck zucchini, sliced into thin slices; 3 unit(s) minced garlic; 1 cup Oil; 1 pint White Vinegar; 1/2 unit(s) Basil bunch; 0 to taste Nutmeg; 3 unit(s) girl's finger; to taste Salt; to taste Black pepper; 150 ml olive oil; to taste Italian bread

🇧🇷Brazil

•

View in original language

(Português)

40 min(s)

6 servings

Angèle Lopes

@angeleberdat

Ingredients
Recipe

neck zucchini, sliced into thin slices3 unit(s)
minced garlic3 unit(s)
Oil1 cup
White Vinegar1 pint
Basil bunch1/2 unit(s)
Nutmeg0 to taste
girl's finger3 unit(s)
Salt to taste
Black pepper to taste
olive oil150 ml
Italian bread to taste

1. Heat the oil with the vinegar.
2. When it is very hot, add the zucchini little by little to fry until al dente.
3. Remove, let cool, season with oil, salt, pepper, basil leaves and nutmeg.
4. Leave in the fridge until it cools well and serve with Italian bread toast.
Tip is perfect in pasta too

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Zucchinni antipasto

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