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Zucchini puree – ancient Roman

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Ingredients for 4 servings:

  • 3 m.-large zucchini
  • 1 large onion(s)
  • 2 cloves garlic
  • 3 tbsp olive oil
  • salt and pepper
  • ⅛ liter of wine
  • starch flour (cornstarch)
  • lovage
  • oregano
  • Caraway seeds

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Cucurbitas frictas

Slice the zucchini (peeled or unpeeled, depending on your taste) and fry in a pan with oil, then remove. Then, sauté the onion, garlic, and spices in the same oil, deglaze with wine, and thicken with cornstarch. Purée the zucchini in a bowl, preferably with an immersion blender, and stir in the pan mixture. This dish is perfect as a warm appetizer, as a cold salad, or even as a spread on bread.

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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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