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;)

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.

My perfect Caesar salad with chicken

I love trushny “Caesar”!

So that the salad leaves are exactly Romano, the freshest, the chicken meat is fragrant, tender, juicy, well-grilled, sauce with anchovies and Parmesan (real!), without decorations in the form of eggs and tomatoes.

Nuance. The traditional sauce for this salad is made on the basis of raw eggs, and I do not eat raw eggs due to the potential threat to health. Salmonella and that’s it…

If you share my views, then here is a recipe (for 2 servings):

1. chicken breast. Instead of breast, you can use chicken thigh fillet. With it it is tastier, and with a breast it is Dietetic.

For my taste, broiler chicken breast is a tasteless something, so I always try to transform it. In this case – marinated. Take 1 breast (2 fillets), wash, dry with a paper towel, remove cartilage, bones and excess fat (if any), add 1 chopped garlic clove, 2stl.olive oil, 1st. L.lemon juice. Juice can be replaced with kefir/yogurt/matzoni 3-4st. L. Leave for 12-24h in the refrigerator.

Then clean the marinade and either bake in the oven, wrapped in a sheet of parchment at 180C until cooked (about 25 minutes), or fry on all sides on medium-high heat until golden brown (about 20 minutes). There will be a lot of juice in the pan, this is normal. So the chicken will first be extinguished, become juicy and will definitely cook inside, and then it will acquire an appetizing crispy crust.

You can use Turkey for a change. I even like Turkey better!

2. refueling

While the breast is fried, make the sauce. It is necessary to beat with an immersion blender into an emulsion 2 tbsp. L. lemon juice and 3 tbsp. L. olive oil, then add 2 yolks of hard-boiled eggs, 50g of grated Parmesan, 1-2H. L. Dijon mustard, 1-2zub garlic, passed through the press, 1H. L. Worcestershire sauce and 4 anchovies, once again beat everything thoroughly until a homogeneous sour cream consistency. Taste and add salt/white pepper to taste. The sauce is ready.

Refueling can be prepared without eggs at all-on akwafabe this is the liquid obtained from cooking legumes (how to cook it wrote hereYou can also use aquafaba from canned legumes. The water in which canned chickpeas, peas and beans float – this is it.

For this sauce, we need about 4 tbsp. L. or 60ml of aquafaba instead of yolks, all other ingredients are unchanged. First, whisk in a strong foam aquafaba, lemon juice, mustard, Worcestershire sauce. Then sooo slowly add olive oil without turning off the blender. Should get a thick yellowish sauce. If this does not happen, add another 1-2 tablespoons of oil. Once the sauce is thick, add anchovies, cheese, garlic and punch until smooth. Done!

3. garlic croutons I make by this or this the recipe. Their number is at your discretion. You can not put at all.

4. Preparation

200g. Romano salad mixed with half the dressing, spread 100g of salad mixture on 2 plates, spread the chopped chicken fillet on top, pour it with the remaining sauce, in any order decorate with thin slices of Parmesan and croutons. Enjoy while the chicken is warm)