JBK – Mixed Antipasti – Rainer Sass

A great zucchini recipe for every taste:

Marinated zucchini Cut the zucchini with skin lengthwise into two millimeter narrow slices and roast them on both sides in a coated frying pan in olive oil until brown. Then degrease with kitchen roll and marinate with a mixture of two tablespoons of olive oil and two tablespoons of balsamic vinegar and the chopped mint and bring to the table lukewarm.

Mozzarella balls with two sauces For the tomato sauce to be served with the mozzarella, peel, core and dice the tomatoes. Chop the thyme and rosemary and mix with the tomato pulp and olive oil. Add pepper, salt, sugar form and mix. Allow to infuse for ten minutes.

For the second sauce, finely chop the flat-leaf parsley with the stalk. Add the pine nuts, garlic and shallot and season with salt, pepper and a touch of sugar. If necessary, make two purées, dividing the ingredients coarsely and mixing both purées.

Stuffed mushrooms Chop a cap from the mushrooms including the stem. Remove the brown lamellae and discard with the stem base. Next, hollow out the mushroom with a sharp kitchen knife and finely dice the shreds.

Clean the carrots, celery and leek, remove the skin and dice. Coarsely chop with onion and garlic. Be careful not to produce a slush! Cook this coarse puree in olive oil au

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