Читать книгу Summer Kitchen - Bernhard Long - Страница 13

Serves 4 meals

3 small zucchini (so about 200 grams)

4 tablespoons Balsamic Vinegar

Salt and freshly ground pepper

1 teaspoon sugar

4 tablespoons olive oil

40 grams of pine nuts

150 grams radicchio salad (so to. 1/2 head)

1/2 saucepan, cooking kettle or other vessel basil

40 grams parmesan cheese

Oil for frying pan

The preparation sequence

Clean zucchini, leave under water and dry washing well. lengthwise shred zucchini into 2-3 mm thin slices (best with a slicer).

A grill pan and auspinseln with oil. Zucchini slices in portions with contact so the. grill 4 Minutes, place it on a large plate.

Vinegar, salt, pepper and sugar. Olive oil embezzled. infuse a few drops on it and 15-20 minutes zucchini with vinaigrette.

Pine nuts roasted in a frying pan without fat and remove them quickly. Clean radicchio, let under water and dry washing well.

Leaves tear into large pieces. clean basil in water, shake dry and pluck off the leaves. make pine nuts and some basil leaves to sprinkle aside.

mix radicchio, remaining basil and pine nuts gently with the marinated zucchini slices. Arrange lettuce on a large platter and sprinkle with Parmesan and basil planing