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Exported from  MasterCook  *


                            Concia of Zucchini

Recipe By     : Molto Mario
Serving Size  : 1    Preparation Time :0:00
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 1 C
   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 5 or 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 is covered. Sprinkle zucchini with 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



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