Drive away with green broad beans and ricotta
14 recipes
Zucchini with oregano and bottarga
ingredients
servings
2
Extra virgin olive oil
to taste
Oregano
to taste
Mullet roe
10 grams
Courgette
4 unit
Side Dishes from Italy
Zucchini with oregano and bottarga
Zucchini with oregano and bottarga
ready in
10 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The bottarga makes it all tasty and here, in particular, I used it instead of salt. The oregano gives that extra taste and helps to digest.
preparation
step 1
Wash and cut the zucchini with fine washers by removing the ends.
step 2
Heat the oil and when it is hot enough, pour the zucchini and fry for 3-4 minutes, they must go out golden.
step 3
Drain the zucchini from the oil and leave them on a thick sheet of absorbent paper.
step 4
Pour the zucchini in a bowl, add an extra-virgin olive oil, two teaspoon bottarga and a sprinkle of oregano and mix well.
step 5
As decoration add two sprigs of rosemary, as well as make the dish more beautiful smell it even more.
