DRIED ZUCCHINI IN OIL
A creative way to store vegetables when you have a lot of them. Perfect for aperitifs and as an appetizer even in the most elegant dinners. They can be used to create nice rolls or to fill sandwiches, focaccia and bruschetta, but also to enrich a pesto. Here’s how to make convenient jars with dried zucchini in oil .
- olive oil
- dry hot pepper
- Slice the zucchini with the mandolin, arrange them on a clean cloth, sprinkle them with a pinch of salt and put them in the sun for 3-4 days: they must be almost dry.
- Once dried, boil them with the vinegar for 3 minutes. Let them drain and let them dry on a cloth overnight.
- Pour into jars previously sterilized and with hermetic cap without crushing too much, alternating them with chilli, oregano and garlic, until the jars are filled.
- Fill with oil and plug.