Brazilian recipe
Pressure Cooker Zucchini Antepasto
A quick and flavorful zucchini antepasto prepared in a pressure cooker, perfect as a snack, appetizer, or side dish.
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Ingredients
3 zucchinis (approx. 800g)
3 garlic cloves
2 tsp salt
1 tsp grainy mustard
1/4 cup olive oil
3 garlic cloves
2 tsp salt
1 tsp grainy mustard
1/4 cup olive oil
Where to find ingredients
Find fresh zucchinis and garlic in the produce section of local island markets. Olive oil and grainy mustard are available in the pantry aisles of general grocery stores.
Preparation method
- Wash the zucchinis thoroughly.
- Dry them and trim off the ends.
- Grate the zucchinis using the coarse side of a grater.
- Place the grated vegetable into a sieve or colander.
- Add the salt and mix well.
- Place the sieve over a bowl and let the liquid drain for 20 minutes.
- Peel and finely mince the garlic.
- Press the zucchini with your hands to remove any remaining excess moisture.
- Transfer the drained zucchini into the pressure cooker.
- Add the minced garlic.
- Add the olive oil and the grainy mustard.
- Incorporate all ingredients together.
- Spread the mixture evenly across the bottom of the cooker for uniform cooking.
- Close the lid and lock the pressure valve.
- Cook over medium heat for 10 minutes once the cooker reaches pressure.
- Turn off the heat and allow the pressure to release naturally.
- Open the pressure cooker and transfer the antepasto to a serving container.
- Let it cool to room temperature.
- Refrigerate until chilled before serving.
Observations
This recipe is an efficient and effortless way to prepare a succulent, perfectly textured antepasto. The secret lies in thoroughly draining the zucchini before cooking to ensure the ideal consistency, resulting in a dish that is both healthy and incredibly easy to make.
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