St. Jacobs mini Zucchini

San jacobo

 

Lunch
Israeli cuisine
Snacks and tapas
Mini "St. James" Zucchini
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prep time
15 min
cooking time
0 min
total time
40 min
prep time
15 min
cooking time
0 min
total time
40 min
Ingredients
  • 2 Zucchini
  • 8 smoked cod fillets
  • 8 slices of cheese
  • flour
  • egg beaten
  • extra virgin olive oil
For the tomato sauce
  • 1 can of tomato 500 GR.
  • 1 Onion
  • 1 pepper green
  • 2 cloves of garlic
  • Salt
  • sugar
Instructions
  1. Chop the garlic, onion and pepper and poach them in the quick pot with a little oil. Add the tomatoes, a pinch of salt and a pinch of sugar and briefly rehoming. Close the lid and cook everything together for 5 minutes. When done, pass it through the raisin purees and set aside.
  2. Clean the courgettes and cut them into elongated slices. Run them briefly through a frying pan with oil to make them a little.
  3. Ride a piece of zucchini, on top put a piece of cod, on top of a piece of cheese and another piece of zucchini.
  4. Pass the San Jacobos for flour and beaten egg and fry them gently in a frying pan with oil. Serve in the center of a bowl and put some tomato on the sides. Serve the rest of the sauce in a saucebox.
Notes
  • Dare to cook the tomato for sauce in the quick pot. You save time and money and you'll earn in flavor. If it stays light once crushed, you just have to put it back on the fire and let it evaporate.
Recipes easy to https://recetasdecocinafaciles.NET /

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