Brazilian recipe
Zucchini Antipasto in the Pressure Cooker
A practical and flavorful zucchini antipasto made in the pressure cooker, ideal for serving as a side dish or appetizer.
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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
Zucchinis and garlic are readily available in the produce section of most supermarkets. Olive oil can be found in the oil and vinegar aisle. Prepared mustard with seeds is usually located in the condiment aisle. Salt is a pantry staple available in all grocery stores.
Preparation method
- Wash the zucchinis well
- Dry them and remove the ends
- Grate the zucchinis on the coarse side of the grater
- Place the grated vegetable in a sieve or colander
- Add the salt and mix
- Position the sieve over a bowl and let it drain the liquid for 20 minutes
- Peel and finely chop the garlic
- Press the zucchini with your hands to eliminate 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 across 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 thoroughly drain the zucchini's water before cooking to ensure the ideal texture.
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