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 mustard with seeds
1/4 cup olive oil
3 cloves garlic
2 teaspoons salt
1 teaspoon mustard with seeds
1/4 cup olive oil
Where to find ingredients
These ingredients can typically be found at your local supermarket or grocery store. Fresh produce like zucchini and garlic are usually in the produce section. Pantry staples such as salt, mustard, and olive oil are commonly located in their respective aisles.
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
- Place the sieve over a bowl and let the liquid drain for 20 minutes
- Peel and finely chop the garlic
- Squeeze the zucchini with your hands to remove any remaining 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 succulent antipasto. The secret is to drain the zucchini well before cooking to ensure the ideal texture.
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