Zucchini with Peppermint (Curcurica kin Menta) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ricotta salata is a firm cheese common on the island. Salata means salty; the process for making the cheese involves salting traditional soft ricotta and aging it until it's firm. Purchase pane carasau (Sardinian music bread), a paper-thin flatbread, from GourmetSardinia ( ). Ingredients:
1 1/2 tablespoons extra-virgin olive oil |
1 tablespoon finely chopped green onion tops |
5 cups cubed zucchini (about 2 pounds) |
1 tablespoon chopped fresh flat-leaf parsley |
1/4 teaspoon sea salt |
2 tablespoons torn mint leaves |
6 tablespoons freshly crumbled ricotta salata cheese |
2 sheets pane carasau (sardinian music bread), each broken into 3 pieces |
mint sprigs (optional) |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add onions to pan; sauté 1 minute, stirring frequently. Add zucchini, parsley, and salt. Reduce heat to medium-low, and cook 20 minutes or until zucchini is tender, stirring frequently. Add torn mint; cook 1 minute. Sprinkle with cheese; serve over pane carasau. Garnish with mint sprigs, if desired.
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