When the fruits of the earth are so abundant that they can’t all be consumed fresh, they are conserved and preserved in oil. In Apulia people are experts. Aubergines, zucchini, tomatoes, artichokes. Moments that are part of tradition, recipes to be prepared with relatives, friends and neighbours. Conviviality is the byword in the kitchen and at the table.
ZUCCHINI PRESERVED IN OIL
4 medium-sized zucchini
2 glasses of dry white wine
2 glasses of white wine vinegar
2 tablespoons of sea salt
2 tablespoons of sugar
extra-virgin olive oil
Mix a solution of vinegar, wine, salt and sugar and bring to the boil in a saucepan.
Wash the zucchini and cut into rounds approximately half a centimetre thick.
Scald the zucchini in the boiling liquid for a couple of minutes, without letting them go too soft.
Drain the zucchini and place to dry on a teacloth.
When they are dry – leave overnight if necessary – you can put them in the oil.
Place a layer of oil in a sterile jar, then alternate layers of zucchini with a few cloves of garlic (skinned), chilli pepper, and a sprinkling of oregano.
When the jar is full, fill with oil to cover the zucchini and take care not to leave any air bubbles inside.
Use a knife to help the oil to fill all the spaces and after a few hours check to see if the oil needs topping up.
Preserve the jar in a dark place for at least 30-40 days.
Recipe by weekendmaxmaraRecipe: Zucchini preserved in Olive Oil,