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Pumpkind and zucchini in Scapece

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 3
15 minutes
INGREDIENTS PER 6 PEOPLE

medium zucchini, 8 lb 10 oz
“Napoletana” pumpkin, 1 slice of about 17 oz
olive oil
white vinegar or red vinegar, 1 glass
garlic, 2 cloves
salt
fresh mint

PROCEDURE

Cut zucchini into slices of 4-5 mm, put them in colanders, sprinkled with salt and let lose the water for a couple of hours, after this time rinse under water and dry well.
Meanwhile, slice the pumpkin into slices of about 5 mm.
Fry zucchini and pumpkin in oil, when ready lay them on a paper towel. Meanwhile, in a small saucepan, heat the vinegar with garlic and a few tablespoons of the oil you used for frying zucchini and pumpkin.
Put the vegetables in a serving dish, season with salt, sprinkle with the vinegar sauce and a few leaves of mint.

Thanks to: Antonella Cucina

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