Vegetable cous cous with fish balls
42 recipes
Zucchini Eggplants. Mint and Lemon to Yogurt
ingredients
servings
2
Grated lemon peel
2 spoons
Courgette
300 grams
Semiskimmed milk yogurt
40 grams
Ginger
10 grams
Extra virgin olive oil
20 grams
Fresh mint
1 spoon
Shallots
1 unit
Iodized salt
5 grams
Orecchiette, pasta
160 grams
first courses from Italy - Lazio
Zucchini Eggplants. Mint and Lemon to Yogurt
Zucchini Eggplants. Mint and Lemon to Yogurt
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A traditional Puglia dish and an antique grain like the Senator Cappelli, meet the Mediterranean flavors in a modern key.
preparation
step 1
Wash the zucchini, cut the ends and reduce them into coarse pieces. Sauté the shallot and finely chopped ginger root in a pan with oil. Once browned, add the zucchini and cook for about 20 minutes.
step 2
Meanwhile, grate the peel of 1 untreated lemon and bring the salt water to a boil. In a bowl mix lean yoghurt, lemon peels, dried (or fresh) mint leaves, a pinch of salt and pepper.
step 3
Cook the orecchiette durum wheat in salted water for 15 minutes or for the time indicated in the package, then drain and stir in the pan with the courgettes and the yogurt sauce, leaving a little cooking water.
step 4
Serve the orecchiette with other lemon peel, pepper and mint skins.
