Crumbly Zucchini Spaghetti with Lupine Bolognese
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 zucchini
- 100 g lupins, pickled in brine (tremoços), drained and weihed
- 250 g tomato (s), chunky
- 1 onion (s)
- 2 cloves garlic
- 2 tablespoon olive oil, virgin
- 1 tablespoon, leveled oregano, dried
- some herb salt
- Pepper, fresh from the mill
- 1 tablespoon parsley, chopped fresh
Print Recipe
Pin Recipe Instructions
- Removing the hard outer skin from the lupins is very easy: score a little on the edge with a knife, take it between your thumb and forefinger and push the lupine out. Chop the lupins into small / fine pieces on a board.
- Peel the onion and garlic and cut into small cubes. Heat the olive oil in a saucepan, add the onion and garlic and fry (they shouldn`t take color), now add the chopped lupins, sear for about 2 minutes and then add the tomatoes and oregano. Let everything simmer with the lid slightly open for 10-15 minutes, the sauce should be reduced a little. Season to taste with herb salt and pepper and add the parsley just before serving.
- Cut off the zucchini at the ends and cut lengthways into fine strips with a suitable slicer. Bring about 2 liters of water to the boil in a large saucepan and let the zucchini strips cook for 2-3 minutes. I like them firm to the bite, so please try to see if it fits.
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