A tasty side dish that goes perfectly with summer dishes, both meat and fish, prepared with an ancient method of regional tradition: today we talk about Piedmontese marinated zucchini!
This preparation of zucchini (and many other recipes) takes its name from a typical lake fish of the Piedmont – the carpione – which was preserved in this way before the advent of refrigerators. This is a very fast and functional method that includes one marinating with a mix of vinegar is wine and allows foods to stay for a while, even in the summer heat, preserving flavor, taste and nutrients. Over time this type of conservation has evolved and is now also used with meat, fish of different types, vegetables and even fries.
The recipe of marrow zucchini
There recipe of Piedmontese marinated courgettes is simple and quick to prepare: the indication is to marinate the courgettes for at least 24 hours before consuming them.
Ingredients
1 kg of fresh zucchini
garlic and onion
high quality wine vinegar
extra virgin olive oil
salt
sage
Method
Start by washing the zucchini and cutting them into very thin sticks. With hot oil (remember to use a fry oil of excellent quality) fry until completely browned and leave to dry on a plate with absorbent paper. Adjust by salt and let them cool.
Season the zucchini with sage and a few cloves of garlic in a container and go on to prepare the onion for marinating. Slice one of medium size, peel it carefully and sauté in a pan with a little oil. When the onion is dried but still transparent, add a little water and a glass of wine vinegar and boil for a few minutes, then let it cool. When the onions and their liquid are cold, pour them over the courgettes.
Then cover the container and place the Piedmontese marinated zucchini in the fridge, waiting at least 18/24 hours before eating.
This recipe has already been read 190 times!