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Sweet and sour zucchiniSweet and sour zucchini

There are very simple dishes but they have their own magic, like this:
wherever I am, when I taste these courgettes and close my eyes, I think I find myself on the shores of the Mediterranean, surrounded by the scents and aromas of the sea and the vegetation of the south.

And then ... I open my eyes and to the south I still see mountains that reach four thousand meters!

But, however ... to recreate the magic I just have to prepare this dish again!

The ingredients are few, always available, if we do not already have them at home, and cheap.

And now, starting as always from the ingredients, let's start cooking!

ingredients:

zucchini

g.

400

extra virgin olive oil

TS.

2

garlic

clove

1

vinegar

TS.

2

pine nuts

g.

20

sultana

TS.

2

salted anchovies

2

sale

q.s.

Preparation:

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Soak the raisins in lukewarm water for at least fifteen minutes.

Wash the zucchini, remove the stem and cut them for a long time. Empty the seeds (if necessary) and make small sticks of similar size.

Clean the anchovies (see the vegetarian variant in the note) and obtain four fillets (or use fillets in oil).

Brown the garlic in a pan with the oil and, as soon as it has given off its aroma, eliminate it.

Add the courgette sticks, mix briefly, cover and cook over medium heat for a few minutes.

Remove the lid, add the vinegar and, if necessary, a little water.

Let it go on a medium heat a few minutes more, uncovered.
Cook for more or less time depending on how you like the zucchini: I still like them slightly crispy

Add the well-squeezed raisins, pine nuts and anchovy fillets.

Stir, add salt and cook just enough to bind the flavors.

Serve immediately, both as a hot appetizer and as a side dish.

Bon appetit!

ADVICES AND NOTES:

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  • print pdf Recipe, text only: to print or download.
  • These zucchini, should go forward, are also excellent the day after, cold and generously seasoned with EVO oil.
  • Wanting to make a vegetarian variant that recalls the penetrating taste of anchovy, use a cream obtained by mixing in equal parts linseed oil and flake food yeast.
  • Related articles: Peperoni all'Agro

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