Zucchinis in oil
Tempting snack or innovative appetizer, it is made especially savory by adding the Fratelli Carli Anchovy fillets in Olive Oil
METHOD
Sterilize the jam jars and the strainer for the zucchinis. Leave the jars to fully dry.
Wash the zucchinis, dry them and cut them across (not lengthwise). The slices must not be too slender. Place the slices in a pasta strainer, sprinkle with coarse salt and cover with a plate. Allow the lees (watery sediment) to drain away for a couple of hours.
Boil water and the Carli Chianti DOCG Red Wine Vinegar. Add the drained zucchini slices and the cloves of garlic. Boil, blanching for 3 minutes.
Strain the slices and dry them well on a clean cloth. Place them in the jars with Carli Anchovy fillets in Olive Oil, strained capers. Add fennel seeds and chili pepper to taste.
Add Carli Extra Virgin Olive Oil Fruttato, to fully cover the zucchinis. Strike the jars against the worktop to get rid of any air bubbles. Close and store in a cool place, away from light sources, for ten days before serving.
Just an idea! These zucchinis in oil are perfect on toast with a delicious layer of Carli Tuna In Olive Oil Sauce!
CART