So much Zucchine .. what to do?!

Preserves

Preserves

It’s that time of year again when the zucchini seem to appear from nowhere overnight and this year I’ve decided to do as many different recipes as I can find – let’s see what the results are over the next few weeks.

I started yesterday with Zuchine Sott’Olio – a classic Italian way to preserve summer produce for use later in the year. Zucchine cut into strips, salted to draw out excess liquid (2 hours), blanched in boiling water (2 mins) then put into sterlised jars with some garlic, chilli pepper flakes, mint leaves and black pepper, topped off completely with extra virgin olive oil. The filled jars look so colourful and I can’t wait to try these from September onwards (min one month in jar recommended).

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