Slow Cooker

Pinchos trout, zucchini with ricotta cheese and mint and gingerĀ apple

July  1, 2012
3 Ratings
  • Serves 4
Author Notes

It is a summer recipe very simple!!!! —pica91

What You'll Need
  • 150gr trout
  • 100gr ricotta cheese
  • salt
  • olive oil
  • 1 yellow apple
  • 2 zucchini
  • 20 little mint foils
  • pepper
  • 2 tablespoons balsamic vinegar
  • balsamic vinegar sauce
  • 1 teaspoon thyme
  • 2 tablespoons vinegar
  • 40gr fresh ginger
  • 1 lemon
  1. Trout: Slice finely the fish. Flavor in a container with thyme, salt, balsamic vinegar, pepper and oil. Put the container in the fridge for 1h.
  2. Zucchini: Slice finely the zucchini on the way of longitude. Flavor in a container with 10 mint foils, salt vinegar and oil. Put the container in the fridge for 1h.
  3. Apple: Dices apple. Squeeze fresh ginger in a container with lemon juice and sugar. Add apple and put in the fridge for 1h.
  4. Composing: Flovor ricotta cheese with salt, minced mint and olive oil. Stend zucchini slice and add ricotta. Enroll its. Compose pinchos with apple, trout, zucchini and trout. Keen appetite!!!! :-)

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