Brazilian recipe
Pressure Cooker Courgette Antipasto (Antepasto de abobrinha na panela de pressão)
A practical, flavourful courgette antipasto made in the pressure cooker, perfect as a starter or side.
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Ingredients
3 courgettes (about 800 g)
3 cloves garlic
2 tsp salt
1 tsp prepared mustard with seeds
1/4 cup olive oil
3 cloves garlic
2 tsp salt
1 tsp prepared mustard with seeds
1/4 cup olive oil
Where to find ingredients
Buy the courgettes, garlic, salt, prepared mustard, and olive oil at any supermarket, greengrocer, or produce section; if needed, use prepared mustard as a substitute for seeded mustard.
Preparation method
- Wash the courgettes thoroughly
- Pat them dry and trim off the ends
- Grate the courgettes on the coarse side of the grater
- Place the grated vegetable in a sieve or pasta colander
- Add the salt and mix
- Set the sieve over a bowl and let the liquid drain for 20 minutes
- Peel and finely chop the garlic
- Press the courgette with your hands to remove any remaining excess moisture
- Transfer the drained courgette to the pressure cooker
- Add the chopped garlic
- Add the olive oil and mustard
- Mix all the ingredients together
- Spread the mixture across the bottom of the cooker so it cooks evenly
- Close the pressure cooker and lock the valve
- Cook over medium heat for 10 minutes after it comes up to pressure
- Turn off the heat and wait for the pressure to release naturally
- Open the cooker and transfer the antipasto to a serving dish
- Let it cool at room temperature
- Refrigerate until chilled before serving
Observations
This recipe is a quick and efficient way to make a juicy antipasto. The key is to drain the courgette well before cooking so the texture turns out just right.
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