Brazilian recipe
Pressure Cooker Zucchini Antipasto (Antepasto de abobrinha na panela de pressão)
A practical and flavorful zucchini antipasto made in a pressure cooker, perfect for serving as a side dish or appetizer.
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Ingredients
3 zucchinis (approximately 800 g)
3 garlic cloves
2 teaspoons salt
1 teaspoon seeded prepared mustard
1/4 cup olive oil
3 garlic cloves
2 teaspoons salt
1 teaspoon seeded prepared mustard
1/4 cup olive oil
Where to find ingredients
You can find these fresh ingredients at local produce markets, supermarkets, and grocery stores. For the seeded mustard, any gourmet or specialty grocery shop is recommended; a standard yellow mustard can be used as a substitute if necessary, though the flavor profile will change.
Preparation method
- Wash the zucchinis thoroughly.
- Dry them and remove the ends.
- Grate the zucchinis using the coarse side of a grater.
- Place the grated vegetable in a sieve or colander.
- Add the salt and mix.
- Position 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 to the pressure cooker.
- Add the minced garlic.
- Add the olive oil and mustard.
- Incorporate all ingredients.
- Spread the mixture evenly across the bottom of the cooker to ensure uniform cooking.
- Close the pressure cooker and lock the valve.
- Cook over medium heat for 10 minutes once pressure is reached.
- Turn off the heat and wait for the pressure to release naturally.
- Open the cooker and transfer the antipasto to a container.
- Allow it to cool to room temperature.
- Place in the refrigerator to chill before serving.
Observations
This recipe is a quick and efficient way to prepare a succulent antipasto. The secret lies in draining the zucchini's water well before cooking to ensure the ideal texture for this flavorful dish.
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