Pasta-Zucchini-Antipasti-Salad

Name: Pasta-Zucchini-Antipasti-Salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Bread roll (from the previous day); 1 Onion; 400 g mixed minced meat; 1 Egg; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 50 g grated parmesan cheese; 200 g Pasta (for example: Ditaloni Lisci); 750 g yellow and green zucchini; 1-2 Garlic cloves; 3 Tomatoes; 100 g firm sheep's cheese; 2 TABLESPOONS Sugar; 2 Bay leaves; 100 ml Vinegar; 5 leaves Sage; 7-10 Tbsp fresh herbs and capuchin flowers

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Bread roll (from the previous day)
1 Onion
400 g mixed minced meat
1 Egg
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
50 g grated parmesan cheese
200 g Pasta (for example: Ditaloni Lisci)
750 g yellow and green zucchini
1-2 Garlic cloves
3 Tomatoes
100 g firm sheep's cheese
2 TABLESPOONS Sugar
2 Bay leaves
100 ml Vinegar
5 leaves Sage
7-10 Tbsp fresh herbs and capuchin flowers

Directions

1
Soak the buns. Peel and finely chop the onion. Knead the squeezed out roll, onion, minced meat and egg. Season with salt and pepper and form into small balls. Shortly before serving, fry in hot oil all around for about 5 minutes until golden brown.
2
Then turn in grated Parmesan cheese. Cook the pasta in boiling salted water for about 10 minutes, then drain. Clean, wash and cut the zucchini into sticks. Peel garlic, press through a garlic press.
3
Clean, wash, quarter and seed the tomatoes. Cut the flesh into small cubes. Finely dice sheep's cheese as well. Melt the sugar in a pan until golden brown. Add garlic and bay leaf.
4
Deglaze with a mixture of vinegar and 200 ml water and boil off. Add sage. Cook the zucchini for about 3 minutes. Season with salt and pepper. Toss the pasta briefly in the stock. Sprinkle generously with tomatoes and feta cheese.
5
Serve with the meatballs. Serve garnished with fresh herbs and capuchin flowers.