1 can of anchovy fillet in olive oil of 1 3/4 ounce
milk (to desalinate the anchovies)
nut oil
1 zucchini
olive oil
a few sprigs of thyme
Recipe - how do you make it
This dish with grilled zucchini and anchovies is delicious, healthy and easy to prepare.
Recipe - steps
1 Boil the lemon and orange juice with the balsamic vinegar and basil stems up to 2/3. Remove from the heat, remove the stems and leave to cool in the fridge.
2 Heat a frying pan and fry the pine nuts until golden brown.
3 If necessary, desalinate the anchovies briefly in lukewarm water or milk. Pat dry.
4 Take the vinegar out of the fridge and put a few drops of nut oil through it with a fork.
5 Cut the zucchini into 3 pieces. Cut the pieces lengthwise to a thickness of 2 mm. Brush the slices with some olive oil and grill them on both sides.
6 Place the zucchini slices on a large plate. Drizzle the vegetables with the balsamic dressing and serve with the anchovies, pine nuts and thyme leaves.
