Brazilian recipe
Pressure Cooker Zucchini Antipasto (Antepasto de abobrinha na panela de pressão)
A practical and savory zucchini antipasto prepared in a pressure cooker, perfect as a side dish or appetizer.
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Ingredients
3 zucchinis (approx. 800 g)
3 garlic cloves
2 teaspoons salt
1 teaspoon whole-grain mustard
1/4 cup extra virgin olive oil
3 garlic cloves
2 teaspoons salt
1 teaspoon whole-grain mustard
1/4 cup extra virgin olive oil
Where to find ingredients
Fresh produce and staples like olive oil, garlic, salt, and mustard are available at local supermarkets, grocery stores, and farmers' markets. Whole-grain mustard may be substituted with Dijon mustard if desired, though the original texture is preferred.
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 well
- Place 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 across the bottom of the pot for even cooking
- Close the pressure cooker lid and secure the valve
- Cook over medium heat for 10 minutes once pressure is reached
- Turn off the heat and allow the pressure to release naturally
- Open the cooker and transfer the antipasto to a bowl
- Let it cool to room temperature
- Refrigerate until chilled before serving
Observations
This recipe is a quick and efficient way to prepare a succulent antipasto. The secret lies in draining the zucchini thoroughly before cooking to ensure the ideal texture.
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