The mild flavor of zucchini makes it the perfect base for preparing a delicious dip.
El sabor suave del calabacín lo convierte en un aliado perfecto para tomarlo como base en la preparación de una deliciosa crema para untar.
For the dip I made, I used cilantro to give it a fresh, herbal flavor.
Guided by the simplicity that usually accompanies my cooking, I took the ingredients I mentioned above, plus a little onion, oil, and salt, and blended them into a smooth, creamy, and light spread, ideal for spreading on crackers, bread, and vegetables, or even for dressing salads or pasta.
Join me in this simple preparation 😉
En el caso de la crema que preparé, utilicé cilantro para darle un sabor herbal y fresco.
Guiada por la sencillez que suele acompañar mi cocina, tomé los ingredientes que ya he mencionado, más un poco de cebolla, aceite y sal y los integré en una preparación suave, cremosa y ligera, ideal para untar galletas, panes y verduras, incluso para aderezar ensaladas o pastas.
Acompáñame en esta sencilla preparación 😉
Ingredients:
- 2 washed zucchinis.
- Half an onion.
- 1 sprig of fresh cilantro.
- 2 dashes of olive oil.
- Salt to taste.
Ingredientes:
- 2 calabacines lavados.
- Media cebolla.
- 1 rama de cilantro fresco.
- 2 chorritos de aceite de oliva.
- Sal al gusto.
Preparation // Preparación:
Before using the zucchini, I left them in water with vinegar for a few minutes to disinfect them, since this time I used them with the skin on. I did the same with the cilantro.
I cut the onions into julienne strips and the zucchini into thin rounds.
Antes de usar los calabacines los dejé unos minutos en agua con vinagre para desinfectarlos ya que está vez los usé con la concha. También hice lo mismo con el cilantro.
Corté las cebollas en julianas y los calabacines en ruedas finas.
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I sautéed the onion in a little oil until it was lightly browned. I added the zucchini rounds, a little salt to taste, and stirred everything together. I let it cook over medium heat with the lid on, stirring occasionally so it wouldn't burn.
I decided to add the zucchini in rounds because I think this way they cook more evenly, although you can cut them however you like. I let them cook until they were soft and lightly browned.
Sofreí la cebolla en un chorrito de aceite hasta que estuvo ligeramente dorada. Agregué las ruedas de calabacín, un poco de sal al gusto y removí todo, dejé cocinar a fuego medio y con la olla tapada removiendo a ratos para que no se quemara.
La idea de agregar el calabacín en ruedas vino porque creo que así podían cocinarse mas uniformemente aunque se pueden cortar en la forma que queramos. Yo los dejé cocinar hasta que estuvieron suaves y ligeramente dorados.
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When the zucchini was lukewarm, I blended it together with the cilantro and about 4 tablespoons of olive oil, or a dash.
Cuando el calabacín estuvo tibio lo licué junto al cilantro y unas 4 cucharadas de aceite de oliva, o un chorrito.
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With just a few ingredients, in a few minutes, my spread was ready. I had some with cookies, some with pasta, and I still have a little left in the fridge, which will surely accompany my breakfast tomorrow 🙂
Con pocos ingredientes, en pocos minutos, estuvo lista mi crema para untar. Me serví una parte con galletas, otro parte con pasta y aún me queda un poco en la nevera, seguramente acompañara mi desayuno mañana 🙂
Thank you for accompanying me
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Thank you very much for your support =)
My pleasure!
You've been curated by @plantpoweronhive! Delegations welcome!
Thank you so much for your support, dear community. Best wishes, as always =)
Simple and delicious
Thank you so much =)
Thank you very much for your support =)
Thanks for sharing this simple and amazing recipe.
Thank you for stopping by to visit me and support me =)
!BBH
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