Brazilian recipe
Pressure Cooker Courgette Antipasto (Antepasto de abobrinha na panela de pressão)
A remarkably quick and flavourful pressure cooker courgette antipasto, perfect as an elegant starter or a versatile side dish.
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Ingredients
3 courgettes (approx. 800g)
3 garlic cloves
2 tsp salt
1 tsp wholegrain mustard
60ml extra virgin olive oil
3 garlic cloves
2 tsp salt
1 tsp wholegrain mustard
60ml extra virgin olive oil
Where to find ingredients
You can find fresh courgettes and quality produce in the vegetable aisle of any major UK supermarket or local farm shop. Wholegrain mustard and extra virgin olive oil are staple items available in the condiments and baking aisles. If preferred, courgettes can be substituted with marrow, though the cooking time may vary slightly.
Preparation method
- Wash the courgettes thoroughly.
- Dry them well and trim off the ends.
- Grate the courgettes using the coarse side of a grater.
- Place the grated courgettes in a sieve or a colander.
- Sprinkle with the salt and toss to combine.
- Set the sieve over a bowl and allow the liquid to drain for 20 minutes.
- Peel and finely mince the garlic.
- Squeeze the courgette firmly with your hands to remove any remaining excess moisture.
- Transfer the drained courgette into the base of the pressure cooker.
- Add the minced garlic to the pot.
- Stir in the olive oil and mustard.
- Mix well to combine all ingredients thoroughly.
- Spread the mixture evenly across the bottom of the pressure cooker to ensure uniform cooking.
- Secure the lid and lock the valve.
- Cook over medium heat for 10 minutes once the cooker reaches full pressure.
- Turn off the heat and allow the pressure to release naturally.
- Open the cooker and transfer the antipasto to a serving bowl or storage container.
- Allow it to cool to room temperature.
- Chill in the refrigerator before serving.
Observations
This recipe offers a swift and effective method to prepare a succulent, flavour-packed antipasto. The secret lies in thoroughly draining the excess water from the grated courgette before cooking, which is crucial for achieving the perfect, firm texture.
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