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Zucchini spaghetti sautéed with Iberian Salchichón
September 13, 2021
For Zucchini spaghetti sautéed with Altanera Iberian Salchichón
Ingredients
- 1 zucchini
- ginger
- olive oil
- salt
- 150 gr of Altanera iberian salchichón
- meat juice
- zucchini flowers
Elaboration
Cut the zucchini into slices and then into very thin strips to get some spaghetti. Sauté them with olive oil and a little striped ginger and salt. Add the Altanera iberian salchichón cut into sticks and give them a little temperature.
Presentation
Plating in a round mold. Saud the meat sauce and garnish with the zucchini flower.
