Brazilian recipe
Zucchini Antipasto in the Pressure Cooker
A practical and flavorful zucchini antipasto made in the pressure cooker, perfect to serve as a side dish or appetizer.
0.0 / 5 by 0 Reviews
Ingredients
3 zucchinis (about 800 g)
3 cloves garlic
2 teaspoons salt
1 teaspoon prepared mustard with seeds
1/4 cup olive oil
3 cloves garlic
2 teaspoons salt
1 teaspoon prepared mustard with seeds
1/4 cup olive oil
Where to find ingredients
Zucchini and garlic are commonly found in the produce section of any supermarket. Salt and olive oil are pantry staples available in all grocery stores. Prepared mustard with seeds can be found in the condiment aisle of most supermarkets. For a wider variety of specialty mustards or other ingredients, consider visiting specialty food stores or the international aisle of larger supermarkets.
Preparation method
- Wash the zucchinis well
- Dry them and remove the ends
- Grate the zucchinis on the thick side of a grater
- Place the grated vegetable in a sieve or colander
- Add the salt and mix
- Place the sieve over a bowl and let the liquid drain for 20 minutes
- Peel and finely chop the garlic
- Press the zucchini with your hands to remove excess moisture
- Transfer the drained zucchini to the pressure cooker
- Add the chopped garlic
- Add the olive oil and mustard
- Incorporate all ingredients
- Spread the mixture evenly on the bottom of the pot for homogeneous cooking
- Close the pressure cooker and lock the valve
- Cook over medium heat for 10 minutes after it reaches pressure
- Turn off the heat and wait for the pressure to release naturally
- Open the pot and transfer the antipasto to a container
- Let it cool at room temperature
- Refrigerate until chilled before serving
Observations
This recipe is a quick and efficient way to prepare a juicy antipasto. The secret is to drain the zucchini well before cooking to ensure the ideal texture.
Ratings and comments