Servings:
4
Prep time:
20
Cooking time:
20
INGREDIENTS
- - 500 g of bread bun
- - 3 zucchini
- - 200 g of cherry tomatoes
- - 2 tomatoes
- - 1 clove of garlic
- - 1 bunch of mint
- - Olive oil extra virgin Nature Tuscany
- - Sea salt from Trapani's WWF Park
- - pepper
INSTRUCTIONS
- Derived from the central part of the zucchini 6-8 long slices, 1-2 mm thick. Then thinly slice the rest.
- Saute the chopped garlic together quickly in a little oil, add the sliced zucchini, add salt, put the lid and fry on medium heat for about 10 minutes. Let them cool and then whisk in cream to reduce them.
- Slice thin the ribbed tomatoes. Divide the tomatoes into 4 wedges and season them with just a little oil, salt and chopped mint.
- Grill the slices of zucchini for 1 to 2 minutes per side. So lying a slice of tomato on each, salt and pepper and wrap in roll form.
- Cut up to half of the bun bread, obtaining 2 thinner. Tost in an oven at 200 ° C for 5 minutes; cut and serve the other rest at the table like normal bread.
- Spread on the toast the cream of zucchini, cover with slices of tomato, season with a little oil and salt. Place the gratin bun in the oven for 5 minutes.
- Place the tomatoes and mint in the center of the bun, arrange the rolls in a regular way and serve.
