Antipasto — Italian appetizer
Ingredients
Features
Description
In a small bowl, mix the lemon juice, olive oil, thyme and sugar. With a sharp knife or vegetable slicers slice zucchini thin slices. Heat a frying pan over medium heat and cook the zucchini in butter until they are tender. Add seasonings and cook the vegetables, divide into four portions. In the same pan fry over high heat on both sides for a few minutes fillets. On a plate, place zucchini and fish, on the other — figs (or melon) and a prosciutto, on the third — mozzarella, olives and basil. Before serving, sprinkle each dish with lemon juice. If you have a little time, you can prepare antipasto in a hurry: just put on a plate of assorted olives, cheese, salami and pickled vegetables and serve with crisp bread and olive oil.
Translated by site: wday.ru
