Brazilian recipe
Pressure Cooker Zucchini Antepasto
A remarkably simple and flavourful zucchini spread prepared in the pressure cooker, perfect as a snack or a sophisticated appetiser.
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Ingredients
3 zucchinis (approximately 800g)
3 garlic cloves
2 teaspoons salt
1 teaspoon grainy mustard
1/4 cup olive oil
3 garlic cloves
2 teaspoons salt
1 teaspoon grainy mustard
1/4 cup olive oil
Where to find ingredients
You can find fresh zucchinis, garlic, and quality olive oil at local produce markets or general grocery stores. If grainy mustard is unavailable, Dijon mustard is a suitable substitute.
Preparation method
- Wash the zucchinis thoroughly.
- Dry them and trim off the ends.
- Grate the zucchinis using the coarse side of a grater.
- Place the grated vegetable into a sieve or colander.
- Sprinkle with salt and mix well.
- Position the sieve over a bowl and allow the liquid to 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 into the pressure cooker.
- Add the minced garlic.
- Add the olive oil and the mustard.
- Mix everything together until well combined.
- Spread the mixture evenly across the bottom of the pot to ensure uniform cooking.
- Close the pressure cooker 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 antepasto to a serving dish.
- Let it cool to room temperature.
- Refrigerate until chilled before serving.
Observations
This recipe offers a swift and effective method to prepare a succulent, well-balanced appetiser. The secret to achieving the perfect texture lies in thoroughly draining the excess liquid from the grated zucchini before cooking begins.
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