Zucchini carpionata
Instructions
Wash the zucchini and cut into strips; FRY in a pan with olive oil.
Then put them on paper towels and lightly salt them.
Place them in a bowl.
Prepare the carpione.
Pour the olive oil in a small pan, add a pinch of salt, the Sage leaves and mint and the crushed garlic cloves; then bring to a boil and let it fry the garlic briefly, however, until golden brown.
At this point, add the vinegar and simmer again for a few seconds.
Throw the hot marinated on Zucchini and let it sit.
Serve the marinated cold.
The scent of Sage and Mint make liked the dish.
Suggested wine: Langhe Favorita.
Ingredients and dosing for 6 persons
- 1000 G = = Zucchini
- 4 cloves of garlic
- 5 leaves sage
- 5 leaves of mint
- 15 cl of olive oil extra virgin
- 10 cl of white wine vinegar
- For frying:
- Olive oil extra virgin
- Salt