Courgette Blossom with Garlic and Chili

Name: Courgette Blossom with Garlic and Chili
Yield: 6
Ingredients: 3 cups of courgette blossoms; 2 tablespoons of green chili flakes; 1 tablespoon of chopped onion; 1 clove of garlic, minced; 1/8 teaspoon of dried manjericão powder, crushed; 2 tablespoons of olive oil; 3 tablespoons of water; 1 1/2 tablespoons of vinegar; Salt and black pepper to taste; 6 small tomatoes, cut into quarters

1
3 cups of courgette blossoms
2
2 tablespoons of green chili flakes
3
1 tablespoon of chopped onion
4
1 clove of garlic, minced
5
1/8 teaspoon of dried manjericão powder, crushed
6
2 tablespoons of olive oil
7
3 tablespoons of water
8
1 1/2 tablespoons of vinegar
9
Salt and black pepper to taste
10
6 small tomatoes, cut into quarters

Ingredients

1
3 cups of courgette blossoms
2
2 tablespoons of green chili flakes
3
1 tablespoon of chopped onion
4
1 clove of garlic, minced
5
1/8 teaspoon of dried manjericão powder, crushed
6
2 tablespoons of olive oil
7
3 tablespoons of water
8
1 1/2 tablespoons of vinegar
9
Salt and black pepper to taste
10
6 small tomatoes, cut into quarters

Directions

1
Cook the courgette blossoms in a steamer for about 7 minutes
2
Mix in the chili flakes, cover, and cook for an additional 5 minutes or until tender
3
In another pan, cook the onion, garlic, and manjericão powder in olive oil over low heat, covered, for 2 minutes or until softened
4
Add the water, vinegar, salt, and pepper to taste
5
Combine the courgette blossoms, chili flakes, and tomatoes
6
Stir well
7
Serves 6 portions
8
Note: We cooked the courgette blossoms in a steamer using the Dona Benta pan with the furadinho insert.