> simple as refined entrée called
> Zucchine in carpione. For the original recipe
The recipe dates back to a time when freezing had not yet been invented and roasted vegetables or fish were put in a vinegar marinade so that they could easily be kept for a week in a cool place.
Cut the unpeeled zucchini lengthwise into 1/2 centimeter thick slices, fry them in hot oil and let them drain and cool on paper towels. Place them in a deep dish.
In the remaining oil, saute the coarsely chopped onion, garlic cloves and sage leaves until soft, add vinegar, peppercorns and salt, make two minutes. Pour hot marinade over zucchini and refrigerate for one night or at least a few hours.
Ps: Since these zucchini gain flavor by marinating, it is worth preparing the double mass. The recipe is also suitable for melanzane. Instead of sage and onion you can use oregano and a red peperoncino, garlic is always needed.
Our tip: use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.