Fantástica ensalada de calabacín con calabacín caramelizado y avellanas
Predecimos que el calabacín volverá a estar de moda. Ahí lo dejo. Porque esta ensalada de calabacín con calabacín caramelizado, ricotta, menta y avellanas transforma esta verdura —que en realidad tiene poco sabor por sí sola— en una explosión de sabor de primera clase.
We predict a zucchini revival. There, I've said it. Because this zucchini salad with caramelized zucchini, ricotta, mint, and hazelnuts transforms this vegetable – which actually has little flavor on its own – into a first-class flavor bomb.
When we came across this zucchini recipe on the Bon Appétit website, we had a bit of a eureka moment. Their brilliant idea: salt the zucchinis beforehand, just like you do with cucumbers when making tzatziki. This way, they lose some of their moisture, allowing you to stew them until beautifully soft. If you then let them caramelize as well, you have a top-notch dish. Already one of our favorite vegetarian recipes.
Zucchini salad with caramelized zucchini
- Cut the courgettes in half lengthwise (through the stem as well). Toss them with the salt and place them in a colander to drain. Let them rest in the colander for 10 to 30 minutes.
- Meanwhile, toast the hazelnuts in a dry frying pan until golden brown, chop them, and set them aside.
- Then make the marinade. Put 3 sprigs of fresh mint in a large bowl and mix with the garlic, white wine vinegar, sugar, the dried chili, and 2 tablespoons of the olive oil.
- Heat 2 tablespoons of the olive oil over medium to high heat in a large pan – preferably one with a cast iron bottom – that can accommodate all the courgettes. Use two pans if necessary. Place the courgettes side by side in the pan, cut-side down. Cut them in half if needed to make them fit better.
- Brown the zucchini for five minutes, shaking the pan occasionally. Then turn the heat down to medium-low, place a lid on the pan, and let the zucchini steam for 15 minutes. Shake the pan back and forth occasionally during this time.
- Place the zucchini on a cutting board to cool slightly, then cut them into 5-centimeter pieces. Place them in the marinade, add salt and pepper to taste, and let the zucchini marinate for 15 minutes.
- Mix the ricotta with the zest of half a lemon, a tablespoon of olive oil, and a pinch of salt. Spread it over a large dish.
- Remove the mint sprigs from the marinade and distribute the courgettes and marinade over the ricotta. Sprinkle the remaining mint over it, garnish with the hazelnuts, and squeeze some lemon juice over it. Finish the courgette salad with a drizzle of olive oil.
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