Spicy zucchini boats
Instructions
Peel 2 cloves of garlic and place to Brown in 2 tablespoons oil.
Remove them as soon as colorful and merged into salad dressing 2 anchovy fillets and a touch of chilli.
Mash the anchovies with a fork to dissolve then add in casserole tomato pulp.
Season the sauce with salt and let it cook over a moderate heat for about 30 minutes (at the end should be restricted and dry).
While the sauce cooks, check and wash the zucchini, then cut them in half lengthwise.
Then cut them into chunks of approximately 8 cm each scaverete with a scooper, achieving a kind of boat.
Put them to boil in salted boiling water until al dente, scolandole.
Let them cool, then fill with the sauce now ready.
Decoratele with an olive and serve immediately.
Ingredients and dosing for 6 persons
- 3 courgettes (400 g)
- 400 g of tomato flesh into pieces
- 2 cloves of garlic
- 2 anchovy fillets
- 1 toe of chili
- Green olives
- 2 tablespoons of olive oil
- Salt