Fried Zucchini and Pecorino Salad
4 servings
25 minutes
Fried zucchini and pecorino salad is an exquisite dish of Italian cuisine, where the simplicity of ingredients combines with deep flavor. The lightness of zucchini, fried to a golden crust, is harmoniously complemented by the spiciness of garlic and the freshness of parsley. A splash of red wine vinegar adds a slight tang that highlights the sweet taste of the vegetables. The finishing touch is thin shavings of pecorino that add richness and a salty note. This salad is perfect as an appetizer or light main course, and its refreshing taste makes it a wonderful addition to a summer dinner or picnic. It not only pleases the eye but also immerses you in the atmosphere of a warm Mediterranean evening where enjoying food becomes an art.
1
Cut off the top and bottom of the zucchini and slice them in half lengthwise. Then cut each half into thin, long pieces.
- Courgette: 6 pieces
2
Heat olive oil in a pan and fry the zucchini until golden brown but slightly crispy inside. Transfer to a serving bowl.
- Olive oil: 0.3 glass
- Courgette: 6 pieces
3
Add thinly sliced garlic and sauté until golden. Transfer to the zucchini.
- Garlic: 2 cloves
4
Lightly sprinkle with vinegar, season with salt and pepper, and sprinkle with parsley. Gently mix and cool to room temperature. Before serving, sprinkle with cheese shavings.
- Red wine vinegar: 2 tablespoons
- Sea salt: to taste
- Freshly ground black pepper: to taste
- Chopped parsley: 0.3 glass
- Pecorino cheese: 30 g
