American Recipes
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Ingredients
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| 1 |
Zucchini, cut lengthwise into 1/4-inch pieces |
3 |
| 2 |
Olive oil |
2 tablespoons |
| 3 |
Wine vinegar |
1/4 teaspoon |
| 4 |
Garlic , minced |
1 clove |
| 5 |
Flat-leaf parsley, chopped |
1 tablespoon |
| 6 |
Salted fresh mozzarella, cut into thick slices |
1/2 pound |
| 7 |
Salt |
to taste |
| 8 |
Pepper |
to taste |
| Method |
Toss the zucchini with 1 tablespoon of oil, 1/4 teaspoon salt and 1/8 teaspoon
of pepper. Put it on a grill or cook it in a broiler until tender and golden on
both the sides, by turning once [5 minutes per side]. Transfer the zucchini in
a bowl, toss it with 1/2 teaspoon of oil, 1/8 teaspoon salt, vinegar, garlic and
parsley and let it cool.
Put the mozzarella slices on a serving plate, fanning them out to form a circle
. Drizzle them with the remaining 1/2 tablespoon of oil and sprinkle them with
a pinch of pepper. Fold the zucchini slices in half and them between the
pieces of cheese.
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| Servings - 4 |
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| Introduction
of the dish |
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The delicate taste of fresh mozzarella offers a delicious
counterpart to the garlic and vinegar macerated zucchini.
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