in Italy

Zucchini and anchovy rolls

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Ingredients for 4 servings:

  • 2 zucchinis
  • 1 can/n anchovy fillet(s) (anchovies)
  • 1 tbsp balsamic vinegar
  • 4 tbsp olive oil
  • 8 black olives, finely chopped
  • Pepper, colorful, from the mill
  • Oregano, a few leaves, for decoration

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Antipasti

Cut the zucchini lengthwise into thin slices and fry them in a dry pan. Place the anchovy fillets and chopped olives on top, roll up, and secure with toothpicks. Mix the balsamic vinegar and olive oil and drizzle over the rolls. Season with freshly ground pepper and garnish with oregano leaves. Serve warm or cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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