Salty cake of grilled zucchini, pine nuts and herbs
first courses from Italy
Sprinkle with zucchini pesto, dried tomatoes, crumbs and pistachios
Sprinkle with zucchini pesto, dried tomatoes, crumbs and pistachios
ready in
15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
First dish rich in flavor and color
preparation
step 1
Grate the zucchini. Save them and keep them for a few minutes, after taking the time to take a clean cloth and remove excess water
step 2
Then place it in a bowl and fry with a little basil, pine nuts, egg oil and grated cheese.
step 3
In a non-stick frying pan heat an oil spout and flour a garlic clove after adding the crumb and until it is toasted
step 4
Once cooked the pasta drains, leaving aside some cooking water, add the pesto of zucchini and a little bit of baking water to the dried tomatoes.
step 5
Plant and add toasted pasta and pistachio grain.