Drive away with green broad beans and ricotta
1 recipe
Potatoes, Zucchini and Oreegano
ingredients
servings
4
Potatoes
5 unit
Courgette
3 unit
Fresh rosemary
1 sprig
Fresh mint
5 leafs
Oregano
1 spoon
Extra virgin olive oil
1 teaspoon
Salt
1 teaspoon
second courses from Italy - Puglia
Potatoes, Zucchini and Oreegano
Potatoes, Zucchini and Oreegano
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The ingredients make the difference! A simple and fresh dish.
preparation
step 1
Boil the potatoes, unpeeled, with half a sprig of rosemary; same procedure for courgettes with 5 mint leaves instead of rosemary, both until half cooked.
step 2
Peel the potatoes and cut them into slices half a centimeter thick and drain the zucchini.
step 3
Sprinkle a little oil on a pan and sauté potatoes and zucchini together with salt, oregano and half a sprig of rosemary for 3-4 minutes; in such a way as to make the outside of potatoes and zucchini become crisp and finish cooking inside.
step 4
Add a little olive oil and serve lukewarm.
