Zucchini in olive oil
Instructions
Check the eggplant, wash them thoroughly, cut into slices with a thickness of about 5 mm, add salt, pepatele and arrange on an inclined plane for about 2 hours, the time it takes to remove excess water.
Then, dry it carefully and fry them in hot oil so that they are golden brown.
Let them drain for a while, arranging them on sheets of absorbent paper towel and meanwhile boil oil and vinegar in equal proportions, sufficient for your Zucchini.
Add a few grains of pepper, juniper berries and bay leaf.
Once boiling, turn off the heat and let cool.
Place the zucchini into glass jars by adding from time to time of the basil leaves and continue to cover them with the mixture of oil and flavored vinegar.
Close tightly the jars and store them in the refrigerator for about 8 hours before serving.
Trick: draw them out of the refrigerator at least 15 minutes before serving.
Ingredients and dosing for 4 persons
- 1000 G = = Zucchini
- Olive oil extra virgin
- White wine vinegar
- Peppercorns
- Some berries of juniper
- Some leaves of laurel
- Basil
- Salt
- Pepper