Zucchini and carrot saltimbocca

Name: Zucchini and carrot saltimbocca
Ingredients: Ingredients for 4 people: 2 zucchini; 2 carrots; sage leaves; 100 g sliced cheese; 100 g prosciutto; salt and pepper; bamboo sticks or toothpicks.

Appetizers - Zucchini and carrot saltimbocca by Marcheta I. - Recipia

Zucchini and Carrot Saltimbocca: a delicious and healthy dish Preparation time: 15 minutes Cooking time: 10 minutes Total time: 25 minutes Servings: 4 Are you dreaming of a simple, quick, and flavorful recipe? Zucchini and Carrot Saltimbocca is the perfect choice! This recipe is not only easy to make but also adds a splash of color to your plate, making it ideal as a side dish or a vegetarian main course. Follow the steps below and discover how to create an unforgettable meal! Ingredients: - 2 medium zucchinis - 2 large carrots - 4-5 fresh sage leaves - 100 g mozzarella cheese (optional) - Extra virgin olive oil - Salt and pepper, to taste 1. Preparing the vegetables: Start by washing the zucchinis and carrots well under cold running water. It is essential to remove any impurities, especially if the vegetables are organic. After washing, cut the zucchinis into slices about 1 cm thick and the carrots into sticks or thin slices for even cooking. 2. Blanching the vegetables: In a pot, add water with a teaspoon of salt and bring it to a boil. When the water is boiling, add the cut vegetables and let them boil for 2-3 minutes. This step will help the vegetables retain their crunchy texture and vibrant color. After blanching, immediately transfer them to a bowl of cold water to stop the cooking process. 3. Preparing the saltimbocca: In a skillet, pour 2-3 tablespoons of olive oil and heat it over medium heat. Arrange the zucchini and carrot slices in the bottom of the skillet, slightly overlapping them. Season with salt and pepper to enhance the flavors. Add the sage leaves between the vegetables, and if you want a creamier version, you can sprinkle mozzarella cheese on top. 4. Cooking: Cover the skillet with a lid and let the vegetables cook for 5-7 minutes until they become slightly golden and soft, but don’t overcook them to avoid turning them into mush. At the end, you can drizzle with a little olive oil and sprinkle with a dash of freshly ground pepper. 5. Serving: Zucchini and Carrot Saltimbocca can be served warm as a side dish alongside meat or as a vegetarian main course. A delicious idea is to pair it with a fresh green salad and a simple dressing of olive oil and balsamic vinegar. Variation suggestions: You can experiment with other vegetables, such as bell peppers or onions, to enrich the dish's flavor. Additionally, you can add spices like sweet paprika or herbs de Provence for an extra kick. This zucchini and carrot saltimbocca recipe is not only quick and simple but also packed with vitamins. Perfect for a healthy meal, it is easy to adapt and can become a favorite in your family. Try it and enjoy health and flavor!

Category: Appetizers Author: Marcheta I. Views: 1 Date: 07.10.2024

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