VEGAN CROSTINO, WITH ZUCCHINI SEASONED WITH EXTRA VIRGIN OLIVE OIL
- Fresh bread, the type to like best
- 100 gr frozen green peas
- 5 leaves fresh mint
- Zest of half a lemon
- 3 leaves of red cabbage
- Fresh spring onion
- Zucchini seasoned with extra virgin olive oil
- White sesame
- Olive oil, salt and pepper
Use a small pot to bring some water. Add the green peas and cook them for about 1 minute, then drain them and immediately soak them in ice cold water (it’s necessary to keep the bright green colour). Blend the peas together with the mint and the lemon zest, add 2 spoons of olive oil and a pinch of salt. You need to get a nice creamy consistency.
Add 1 spoon of olive oil in a pan. Once warm, add the red cabbage cut into thin slices. Keep the heat on medium and add a little bit of water. Cook it for about 15 minutes. The cabbage needs to be soft but still nice and crunchy.
Slice the spring onion thinly. Slice your bread and toast it if you like.
Once all the parts are ready, start composing your vegan crostino. Spread a generous amount of the pea cream on the bread, then add the cabbage and top it with a good amount of zucchini. Finally add the spring onion, the sesame, some pepper and olive oil. Enjoy!