Italian Zucchini Recipe
Zucchini recipe the green Italian summer squash, and in Italian the meaning of "zucchino" is small squash.
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Zucchini, courgettes, summer squash is known by different names with which is called this nice summer vegetable.
It is usually cooked and presented as a savory dish or accompaniment with many other great zucchini recipes.
This recipe made with salted anchovies, vinegar, chili hot, lightly fried recipe of northern Italy's Piedmont region.
Ingredients: serves 6
- 1 1/4 lb (570 g) zucchini (courgettes)
- 4 tbsp (60 ml) extra virgin olive oil
- 4 salted anchovies
- 4 garlic cloves
- frying oil
Preparation: 40 minutes
Discard, wash and dry the zucchini, then slice lengthwise with the
appropriate tool. Heat plenty of oil in a frying pan and quickly fry the
zucchini, a few at a time without overlapping each other. Let drain on
- Rinse the anchovies removing all the salt, and scatter into fillets.
Peel the garlic cloves and reduce in slices. Pour into a pan 6
tablespoons extra virgin olive oil, add garlic, anchovies and the
- The Marinade:
Cook on low heat until the anchovies are dissolved and the garlic is softened. Pour 50 ml of vinegar and simmer several minutes.
- Arrange the zucchini in layers in a suitable dish slightly salted, pour the marinade on and let stand 24 hours.
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