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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 of radicchio salad (so to. 1/2 head)

1/2 saucepan, Cauldron or other vessel basil

40 grams grated parmesan

Oil for frying pan

The preparation sequence

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

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

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

Roast pine nuts in a frying pan without fat and remove them quickly. Clean radicchio, leave under water and dry washing well.

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

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