Brazilian recipe
Pressure Cooker Courgette Antepasto
A convenient and flavoursome courgette appetizer made in the pressure cooker, perfect for serving as a quick snack or a sophisticated starter.
0.0 / 5 by 0 Reviews
Ingredients
3 courgettes (approximately 800 g)
3 garlic cloves
2 teaspoons salt
1 teaspoon grainy mustard
60 ml olive oil
3 garlic cloves
2 teaspoons salt
1 teaspoon grainy mustard
60 ml olive oil
Where to find ingredients
Courgettes, garlic, and fresh herbs can be found in the produce section of local supermarkets or markets like Shoprite or Pick n Pay. Olive oil and grainy mustard are available in the pantry aisles.
Preparation method
- Wash the courgettes thoroughly
- Dry them and trim off the ends
- Grate the courgettes using the coarse side of a grater
- Place the grated vegetables into a sieve or colander
- Add the salt and mix through
- Set the sieve over a bowl and let the liquid drain for 20 minutes
- Peel and finely chop the garlic
- Press the courgette with your hands to remove any remaining excess moisture
- Transfer the drained courgette to a pressure cooker
- Add the chopped garlic
- Add the olive oil and mustard
- Incorporate all the ingredients well
- 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 wait for the pressure to release naturally
- Open the cooker and transfer the antepasto to a serving container
- Allow it to cool to room temperature
- Place it in the fridge to chill thoroughly before serving
Observations
This recipe offers a swift and efficient method for crafting a succulent antepasto. The secret lies in thoroughly draining the courgette before cooking to ensure the ideal texture for spreading or serving.
Ratings and comments