Chistorra and Zucchini Pinchos

Name: Chistorra and Zucchini Pinchos
Total time: 1800 s
Yield: Serves 3 servings
Ingredients: 1 zucchini; 3.5 oz chistorra sausage (about 100 grams); 1 baguette; Olive oil; Salt, to taste

Juana Cinta Vaz Rodríguez @JCinta

Huelva

A few years ago, my husband and I visited the Basque Country. We had a wonderful time enjoying the food, wine, and the warm hospitality of the people we met. Inspired by that trip, I decided to make a small tribute to the delicious pinchos we tried. This is just my humble take, and I apologize if it’s not completely traditional. We really enjoyed them at home, and I hope this inspires you too.

Juana Cinta Vaz Rodríguez @JCinta

Saved

Ingredients

30 minutes

Serves 3 servings

1zucchini
3.5 ozchistorra sausage (about 100 grams)
1baguette
Olive oil
Salt, to taste

Saved

Steps

30 minutes

1

Gather all the ingredients. Start by washing the zucchini well and trimming the ends, leaving the skin on.
2

Slice the zucchini as thinly as possible, using a knife or mandoline. Heat some olive oil in a skillet over medium heat. When the oil is hot, add the zucchini slices.
3

Brown the zucchini on both sides, then transfer to a plate and sprinkle with a little salt to taste.
4

Repeat until all the zucchini is cooked. Cut the chistorra into pieces and brown them in the same skillet.
5

Once the chistorra is cooked, transfer to a plate. Slice the baguette into 1/2-inch (about 1.5 cm) thick rounds.
6

Assemble the pinchos: place a slice of bread as the base, then a slice of zucchini, and a piece of chistorra on top.
7

Roll up the zucchini slice and secure it with a toothpick.
8

Make another pincho with bread, zucchini, and 2 pieces of chistorra. Secure with a toothpick.
9

Arrange the pinchos on a serving plate, bring them to the table, and enjoy!