Candy and a bitter salad of blended zucchini
A dish with beautiful candy and bitter notes: courgettes are cooked in a pineapple and tomato sauce. To be loved with a salad, meat or fish. Components Facet dish For four folks 10 g of ginger 1 clove of garlic 1 shallot ½ chilli 2 slices of canned pineapple 1 tablespoon of sunflower oil 1 teaspoon of tomato paste 1 litre of canned pineapple juice 0.5 l of water 2 tablespoons of white wine vinegar 1 tablespoon of soy sauce salt 500 g of inexperienced, yellow and swallow courgettes The way to proceed Preparation: approx. 25 minutes Cooling down Whole time: 1 h 55 min Chop the ginger, garlic, shallot and seedless chilli. Lower the pineapple into cubes. Let all of it dry within the oil. Add the tomato paste and fry it till it smells good. Add the pineapple juice, water, vinegar and soy sauce. Season with salt and simmer for 10 minutes. Lower the courgettes lengthwise in half after which into 5 mm slices. Divide the swallows in 4 after which minimize them into slices. Put them within the s