Brazilian recipe
Pressure Cooker Zucchini Antipasto (Antepasto de abobrinha na panela de pressão)
A remarkably convenient and flavourful zucchini spread prepared in a pressure cooker, perfect as a starter or a side dish.
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Ingredients
3 zucchinis (approx. 800g)
3 garlic cloves
2 tsp salt
1 tsp whole grain mustard
1/4 cup olive oil
3 garlic cloves
2 tsp salt
1 tsp whole grain mustard
1/4 cup olive oil
Where to find ingredients
You can find fresh, firm zucchinis and quality garlic at local markets or grocery store produce sections. Whole grain mustard and extra virgin olive oil are typically stocked in the pantry or condiment aisles.
Preparation method
- Thoroughly wash the zucchinis.
- Dry them well and trim off the ends.
- Grate the zucchinis using the coarse side of a grater.
- Place the grated vegetable into a sieve or a colander.
- Add the salt and stir well.
- Position the sieve over a bowl and let the liquid drain for 20 minutes.
- Peel and finely chop the garlic.
- Press the zucchini with your hands to remove any remaining excess moisture.
- Transfer the drained zucchini into the pressure cooker.
- Add the chopped garlic.
- Incorporate the olive oil and mustard.
- Mix all ingredients together until well combined.
- Spread the mixture evenly across the bottom of the pot for 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 allow the pressure to release naturally.
- Open the cooker and transfer the antipasto into a serving container.
- Allow it to cool to room temperature.
- Refrigerate until chilled before serving.
Observations
This recipe offers a swift and efficient method for creating a succulent antipasto. The key lies in thoroughly draining the zucchini of its excess moisture before cooking to ensure the perfect texture for this classic spread.
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