A fresh and tasty dish, ideal for the summer period. Our suggested pairing is Ribolla Gialla 2021 by Le Vigne di Zamò winery: “The sip is well balanced in its components, overall elegant and pleasant. A fairly persistent aftertaste of citrus fruits remains in the mouth.” For the full review click here.
© Ph. Piero Pardini – Piero Pardini Wine Reviews – The Wolf Post Wine Magazine
Ingredients for 2 serves
- 4 zucchini (courgettes), sliced
- 1 onion, julienned
- 2 large potatoes, cut into cubes
- Extra virgin olive oil, to taste
- Pepper and sea salt, to taste
- 1 flat-leaf (Italian) parsley sprig
- 4 ladles water
Method:
- Heat 3 tablespoons of oil in a frying pan over medium heat. Add the onion and brown for about 10 minutes. Add the zucchini and potatoes and cook for 5 minutes.
- Add 4 ladles of water, bring to the boil and cook for 20 minutes, or until the vegetables tender. Remove from the heat, add salt and pepper and blend until frothy. Garnish with parsley
