Marinated zucchini with chopped

05567 MARINATED FENNEL COURGETTES INGREDIENTS for 6-8 PERSONS 172 Kg courgettes, 2 dl of white wine vinegar, 1 tablespoon salt, satin one teaspoon of coriander seeds or grains of white pepper, 2 cloves of garlic, some sprig of dill or fennel, extra virgin olive oil.

Preparation: 30 minutes + 1 hour's rest (to prepare the day before) difficulty: easy to wash and dry the courgettes.

Mondatele the ends and cut into slices of 2 mm.

thick.

Heat the vinegar with salt and water 3.

Align the zucchini tight in a rectangular container glass or glazed ceramics.

Sprinkle with the coriander seeds and pour over the boiling liquid.

Place a weight on the surface of the zucchini so that they are completely immersed (can fit a small platter of porcelain).

Let cool, then check out the zucchini with a perforated spoon, drain well and allineatele on a towel.

Cover with another towel and let them sit for an hour, so that the fabric absorb the excess liquid.

Allineatele in a glass jar, inserting slices of garlic and sprigs of fennel.

Pour the oil gradually as you go, to avoid the formation of bubbles of air) the oil must cover entirely the courgettes, which must not be in contact with air) cover the bowl and let marinate for at least 24 hours before serving.

You can keep the zucchini for a few days in the fridge always covered with oil.