It is a quite simple recipe that I discovered within the Italian e book “Le ricette di Osterie d’Italia”. The zucchini are boiled within the marinade after which left to chill. It may well served as a part of a selection of antipasti, or as a contorno (aspect dish). I wasn’t doing a complete antipasti unfold, however added some fast pan-fried shrimp to function antipasti. That is a type of recipes that’s higher the subsequent day after it has spent an evening within the fridge.
1 kilo (2.2 lbs) zucchini
3 garlic cloves
120 ml (1/2 cup) dry white wine
120 ml (1/2 cup) white wine vinegar
240 ml (1 cup) further virgin olive oil
2 tsp desk salt
Reduce the ends off the zucchini and discard. Chop the zucchini into bite-size items, and place them in a pot.
Thinly slice the onion, and add to the pot.
Slice the basil. Mince the garlic, or go away the cloves complete if you wish to discard them later. Add cloves, basil, and garlic to the pot.
Add the olive oil.
Add the white wine and vinegar.
Add the salt, then stir till all the pieces is nicely blended.
Cowl and convey to a boil. Boil for five minutes.
After 5 minutes, flip off the warmth, take away the quilt, and permit to chill within the pot.
Take away the cloves and garlic (if left complete) earlier than serving, however go away them in if you will retailer the zucchini within the fridge to allow them to present extra taste.
Serve with extra recent basil.
One other dish with zucchini and one which I really like very a lot: risotto with zucchini, basil, and pine nuts.