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My recipe
Chargrilled zucchini with anchovies and tomatoes vinaigrette
Introduction
For the everyday cooking I don’t really need the top chefs recipes, I just open my fridge and think what and how to combine the flavours and ingredients. I love anchovy, love zucchini and adore tomato vinaigrette. Having found all ingredients in the fridge I come up with this recipe.
- 2- 3 medium-sized zucchini
ANCHOVY DRESSING
- 5-6 anchovy fillets in oil (80 g jar)
- 1 tbsp oil from anchovies
- 1/2 tsp sweet mustard
- 1/2 tsp powdered garlic (optional)
TOMATO VINAIGRETTE
- 2 medium-sized tomatoes
- 1/2 sweet onion
- 1 tbsp chopped chive
- Black pepper
- 1 tbsp vinegar
- 1 tbsp dill
- 50 ml vegetable oil
- 1 tsp honey (sugar)
- 1 tbsp capers
- Slice the zucchini lengthways into thin slices, add salt, toss and set aside for 30 min
- Rinse under cold water and dry with the kitchen towels
- Brush the slices with the oil and chargrill from both sides
- In a food processor blend all ingredients for the dressing
- Spread the anchovy paste on the top of the zucchini slice and make a roll
- Cut the skint on the top of the tomatoes, blanch in a boiling water and refresh immediately under the cold water
- Skin the tomatoes, discard the seeds and chop the flesh
- Add in the chopped onion, capers, salt, pepper, chive
- Whisk together the vinegar, honey and oil
- Pour over the tomatoes and leave for 30 min in the fridge
- Garnish the zucchini rolls with the vinaigrette and serve
Thoughts and Ideas
Garnish the rolls with the vinaigrette at least 20 min before serving.
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