Zucchini with Peppermint (Curcurica kin Menta)

Zucchini with Peppermint (Curcurica kin Menta) Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
Ricotta salata is a firm cheese common on the island. Salata means salty; the process for making the cheese involves salting traditional soft ricotta and aging it until it's firm. Purchase pane carasau (Sardinian music bread), a paper-thin flatbread, from GourmetSardinia (www.gourmetsardinia.com).

Yield:

6 servings (serving size: 1/2 cup zucchini mixture, 1 tablespoon cheese, and 1/3 sheet pane carasau)

Recipe from

Nutritional Information

Calories 160
Fat 5.4 g
Satfat 1.3 g
Monofat 2.9 g
Polyfat 0.5 g
Protein 6.8 g
Carbohydrate 23.1 g
Fiber 3.8 g
Cholesterol 5 mg
Iron 2.1 mg
Sodium 152 mg
Calcium 77 mg

Ingredients

1 1/2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped green onion tops
5 cups cubed zucchini (about 2 pounds)
1 tablespoon chopped fresh flat-leaf parsley
1/4 teaspoon sea salt
2 tablespoons torn mint leaves
6 tablespoons freshly crumbled ricotta salata cheese
2 sheets pane carasau (Sardinian music bread), each broken into 3 pieces
Mint sprigs (optional)

Preparation

1. Heat oil in a large nonstick skillet over medium-high heat. Add onions to pan; sauté 1 minute, stirring frequently. Add zucchini, parsley, and salt. Reduce heat to medium-low, and cook 20 minutes or until zucchini is tender, stirring frequently. Add torn mint; cook 1 minute. Sprinkle with cheese; serve over pane carasau. Garnish with mint sprigs, if desired.

Note:

Efisio Farris,

March 2009
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