Salty cake of grilled zucchini, pine nuts and herbs
Side Dishes from Italy
translated by Italian with
Chips super crunchy and tasty
Wash the cabbage, separate the leaves from the stem, which will be discarded, dry and season with curry, a pinch of salt and a tablespoon of oil.
Rub the leaves to mix and distribute the ingredients evenly
Peel the pumpkin or sweet potatoes, beets and wash and peel the zucchini, cut them into thin slices.
Season the pumpkin separately (or yam) with rosemary and a pinch of salt and a tablespoon of oil Ages
beets with thyme, a pinch of salt and a tablespoon of olive oil and the courgette with just a spoonful of oil and salt.
Mix by hand the individual vegetables with their dressings in order to distribute them in a uniforme.Per prevent hands from becoming red because of beetroot use kitchen gloves
Line a baking sheets with parchment paper or more, put on it the individual vegetables without overlapping and bake at 180 degrees until they are crispy.
Cooking times vary for individual vegetables and depending on how thin the fette.Il cabbage is what cooks faster, within ten minutes.
For pumpkin, beetroot and zucchini it takes a little 'more than the cooking time, even up to half an hour, due to a higher water content. I half-cooked around to distribute the heat better.
A tip: follow the cooking carefully as the chips pass quickly from a perfect cooking to be burned.