Divine zucchini appetizer served two ways (with goat cheese and with ricotta and anchovies)

Ingredients (for 2 servings):

3 young zucchini (I mixed colors, but the taste in this recipe is not affected).

1 small red onion or shallot,

2 cloves garlic,

2 tbsp olive oil (can be replaced by any other that you like),

1 tbsp white wine vinegar (you can substitute red but then the color zucchini will become pinkish, keep in mind Sea salt to taste

Freshly ground black pepper to taste.

For serving:

100 g cottage cheese goat cheese (you can substitute cream cheese, but goat tastes better),


100 g ricotta,

6-10 anchovies, canned in oil (do NOT substitute salt such as sprat).

How to do:

1. Zucchini wash, cut off tops, cut in half and then each part cut into thin strips (approximately 2 mm). Than the more uniform will be the thickness of the slices, so they cook evenly.

If the seeds in zucchini is already quite large and have a thick rind, the entire soft part with seeds is to clean up, and then chop.

2. Large non-stick frying pan heat up well, then on medium heat sauté in butter the finely chopped onions until zolotisty, add chopped garlic and cook for 30 seconds while constantly stirring the contents of the pan.

3. Then increase the heat, add zucchini and constantly shaking the pan fry them for 2-5 minutes. The frying time depends on the thickness and youthfulness of your zucchini. Than the zucchini, the more tender and thinner, the less time is needed for frying. Our task is to give them a little to soften on the outside but keep the inside fresh.

4. Zucchini are ready put in a bowl, gently mix with vinegar, salt and pepper.

5. This dish perfectly both cold and hot. When serving, sprinkle with crumbled goat cheese, drizzle with a drop of olive oil, freshly ground pepper.

Or sprinkle with ricotta, to spread on each serving 3-5 anchovies, drizzle with oil from the jar of anchovies and enjoy;)

Grilled shrimp with avocado cream

I wrote earlier about the subtleties of cooking shrimp, you can read here.

Now I was cooking pre-prepared (red) medium size shrimp without a shell. Such a better cook no more than a couple minutes.

Recipe for 2 servings:

1. Prawns (300g), wash, dry.

2. Heat a pan, preferably of such size that all the shrimp lay in 1 layer, either fry in batches. While the pan heats up crushed flat side of a knife a couple of cloves of garlic, peeled and as soon as the pan is hot, put it in a little olive oil, a couple pinches of rosemary and garlic. Heated the oil until the garlic smell (it’s 10 seconds) and spread shrimp. I fried them for about 1 minute on each side over very high heat. So they get a crust, but don’t become rubber.

3. Serve with avocado sauce. If you eat without the sauce, I recommend immediately after cooking, a little seasoning them with salt/pepper to taste and drizzle with lemon juice/lime.

Umami tomato-anchovy appetizer

I put together this dish the most delicious, just a storehouse of the minds;)

Ingredients (for 1 serving):

1 sweet fragrant tomato,

1-2 tbsp pesto (my pesto recipe here),

1 tbsp sliced sweet juicy red onion or shallot (optional)

3-5 anchovies, canned in oil (do NOT substitute salt such as sprat),

1 tbsp grated Parmesan, a good flavorful Italian Parmesan

Salt and pepper to taste

To serve: slice your favorite bread, olive oil, balsamic, capers, and Basil.

How to do:

1. Tomatoes wash, remove stalk, cut into rings, place on a plate and little desire to season with salt and pepper. A bit as all the other ingredients are pretty spicy, do not overdo it.

2. Randomly put on top of pesto, then leave sweet onions, lay out the anchovies (they can be divided in half or into several parts, but as whole they look more aesthetically pleasing), completes the composition with a topping of Parmesan cheese. Then sprinkle the dish with olive oil and balsamic cream. Can put a little capers and Basil leaves.

3. Serve immediately with a fried piece of delicious bread, which I recommend dipping in the formed on a plate the juices from the tomatoes mixed with olive oil and oil from the anchovies and balsamic vinegar.

This appetizer can be made in the form of bruschetta. The ingredients are all the same, only they are laid out on fried bread, and in a slightly different order: bread, then pesto, then tomatoes, onion, anchovies, Parmesan, oil and balsamic vinegar. Capers and Basil – optional.