Concia of Zucchini

Concia of Zucchini

Recipe By : Molto Mario

1 Preparation Time :

Categories : New Text Import

Amount Measure Ingredient -- Preparation Method -- -- --

3 medium green zucchini

3 medium yellow zucchini

1/4 cup virgin olive oil

6 medium clove garlic, peeled and -- finely minced

2 bunches fresh basil chiffonade -- to yield

2 tablespoons kosher salt

2 tablespoons freshly ground black pepper

1/4 cup red wine vinegar

1 porcelain or glass deep dish pie pan

Trim green and yellow zucchini at both ends and slice lengthwise into pieces

1/4-inch thick. Heat olive oil in a deep frying pan until just smoking. Cook

6 pieces of zucchini at a time until golden brown, turning once, about 3 to

4 minutes. Remove pieces and drain on paper towels. Continue with remaining

zucchini until finished.

In a mixing bowl, lightly stir together garlic, basil, salt and pepper until

well mixed. Place several pieces of zucchini on bottom of pie dish until base

1 to 1-1/2 tablespoons herb mixture as

evenly as possible and spritz with 1 tablespoon red wine vinegar. Continue

layering zucchini and herb mixture until zucchini is finished and cover with

plastic. Refrigerate 2 hours before serving. To serve, remove piece by piece

and serve over freshly grilled bread.

Yield: 4 servings - - - - - - - - - - - - - - - - - -