Brazilian recipe
Pressure Cooker Zucchini Antepasto (Antepasto de abobrinha na panela de pressão)
A quick and flavorful zucchini antepasto made effortlessly in a pressure cooker—perfect as a versatile appetizer or a savory side dish.
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Ingredients
3 zucchinis (approximately 800g)
3 garlic cloves
2 teaspoons salt
1 teaspoon grainy mustard
60ml extra virgin olive oil
3 garlic cloves
2 teaspoons salt
1 teaspoon grainy mustard
60ml extra virgin olive oil
Where to find ingredients
Zucchini, garlic, and fresh herbs are readily available at local vegetable markets or modern grocery chains. Grainy mustard and extra virgin olive oil can be found in the imported pantry staples section of large supermarkets.
Preparation method
- Wash the zucchinis thoroughly under cold running water.
- Pat them dry and trim off both ends.
- Grate the zucchinis using the coarse side of a grater.
- Place the grated zucchini into a fine-mesh sieve or colander.
- Sprinkle the salt over the zucchini and toss well to combine.
- Set the sieve over a bowl and allow the liquid to drain for 20 minutes.
- Peel the garlic cloves and mince them finely.
- Press down on the zucchini with your hands to squeeze out any remaining moisture.
- Transfer the well-drained zucchini into the pressure cooker base.
- Add the minced garlic to the cooker.
- Pour in the olive oil and add the mustard.
- Stir the ingredients well to combine them thoroughly.
- Spread the mixture evenly across the base of the pressure cooker to ensure uniform cooking.
- Seal the pressure cooker lid and lock the valve into position.
- 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 prepared antepasto into a serving bowl.
- Let it cool down to room temperature.
- Place in the refrigerator to chill thoroughly before serving.
Observations
This recipe offers a swift and efficient method for crafting a succulent antepasto. The secret to achieving the perfect texture lies in thoroughly draining the zucchini before it hits the heat, ensuring the final dish is concentrated and delicious.
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