Vegetable appetizer (2)
Instructions
Clean, wash and dry the courgettes.
Cut into thin sticks, then toss them in the flour.
Do heat plenty of oil in a frying pan and, when hot, let Cook the zucchini until become a beautiful golden color.
Drain them, then toss them in kitchen paper towel and arrange on a serving dish.
Wash and dry thyme and tarragon and finely chop the leaves.
Place them in a large bowl, combine the oil, vinegar, Dijon mustard, egg, chopped onion, chilli, salt and pepper.
Beat the mixture slightly and pour over Zucchini.
Turns with care, then let marinate in a cool place for 2 hours before serving.
Like other such preparations these squashes are preserved well, in closed container, even three or four days, becoming even more flavorful.
You can serve with raw anchovies macerated in lemon juice.
Ingredients and dosing for 4 persons
- 500 G = = Zucchini
- == 1 small onion finely chopped
- 2 sprigs of thyme
- 2 tablespoons of flour
- 1 sprig of tarragon
- 1 glass of olive oil
- 3 tablespoons of white wine vinegar
- == 1 hard-boiled egg, chopped
- 1/2 teaspoon of dijon mustard
- 1 pinch of chili powder
- Abundant of frying oil
- Pepper
- Salt