Creamy courgettes like in Italy

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Creamy courgettes like in Italy

Creamy courgettes like in Italy

Number of people

2 courgettes

1 onion

Fresh (or frozen) basil



slice of baguette rubbed with garlic and grilled

Grated Parmesan cheese

Olive oil

Preparation: 15 min
Cooking time: 20 min
Step 1
Peel the courgettes (which eliminates the bitterness of the courgettes), and slice the onion.
Step 2
Sauté the zucchini and onion in a pressure cooker with 1 tablespoon of olive oil.
Step 3
Add water (just to cover), salt, pepper, a little basil, close the pan and cook for a small 1/4 hour from the rotation of the valve.
Step 4
Mix, add 3 level tablespoons of cornstarch, to bind the velvet. If it seems a little too light, put it back on high heat to thicken.
Step 5
Adjust the seasoning, and add a little more basil for color.
Step 6
Grill baguette slices rubbed with garlic to accompany the cream, and serve hot with a little grated parmesan cheese and a teaspoon of olive oil (added at the last minute in each bowl)!
Author's note
An original and light velvety, perfect to warm up long winter evenings! A beautiful Italian variation of a great classic transmitted by Denise!

I add my grain of salt

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