Zucchini, Mint and Proscuitto Bruschetta …..from The River Café Green
Delicious on toast or just lovely topped on pasta this is perfect for a light lunch or as an entrée.
* If you are just making for 2 go lightly on the marjoram as it’s very strong.
You need for 6
1.5 kg zucchinis
3 tabs fresh marjoram leaves
2 tabs lat leaf parsley
1 tab fresh mint leaves
1 lemon
2 tabs of olive oil
3 garlic cloves (2 finely chopped and one to rub the bruschetta)
some sour dough bread or pasta
salt and pepper
2 slices of Proscuitto per person
·You need a frypan with a lid please
·Cut the zucchini length ways, then in half again. slices across and voila! you have made lovely little cubes
·Chop up the herbs together
·Zest the lemon or peel and slice the rind
·Pour a wine or two
·Heat the oil in a frypan
·Add the chopped garlic for a few seconds
·Then add the zucchini
·Stir and mix them keeping the heat up but don’t burn the garlic
·When the zucchini starts to look brown add half the herbs and some salt
·Pop on the lid and lower the heat and give it a little time, like 5 minutes to cook
·Remove from the heat, leave the lid on and let it just sit there a little more having a think for another 10 minutes so it really cooks and absorbs all those delicious flavours.
·Better pour another wine at this stage
·Add the rest of the herbs to the zucchini and half the lemon peel and season it with lots of sel at poivre.
·Grill or toast some bread
·Rub it with a fresh garlic
Drizzle with olive oil and then top with the zucchini , the rest of the lemon zest and serve with the proscuitto sitting chicly at its side like the perfect accessory it is.
Quite simply delicioso
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