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),
or
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;)
