SWEET AND SOUR ZUCCHINI RECIPE

SWEET AND SOUR ZUCCHINI RECIPE

PLEASE PLEASE PLEASE VOTE THIS RECIPE ON TUSCANY NOW AND HELP US WIN A WEEKEND WITH COOKING COURSE IN FLORENCE!!!     http://www.tuscanynow.com/blog/?p=182

It’s finally very hot and summery in Venice right now. Summery here means sticky, humid and stifling.   So no way we are going to turn our ovens on for cooking!

And summer also brings a lot of fresh vegetables from our garden, so it is a pleasure to cook with fresh produce everyday. But mother nature sometimes likes to have a joke on us, so of course it does not supply you with a small and steady stream of veggies, but it makes sure they are all ready in one go! Take the loved and sweet zucchini (for you Brits it is the courgette!) – anyone who has a vegetable garden knows that when the times come you just run out of recipes for it, because you have so many of them that you kind of get sick of eaten them in all sorts!

So we came up with another recipe which I am pretty sure outside of Veneto you probably won’t have tried yet with zucchini: the saor, that is the sweet and sour cooking technique which we usually reserve in Venice to fish, like sardines and prawns. Simple but delicious, can be prepared in advance and lasts many days in the fridge! And we thought we might as well enter a competition #TuscanyNowCookOff with Tuscany now  with this recipe.

So here it goes : SWEET AND SOUR ZUCCHINI RECIPE

Zucchine in saor (Sweet & sour Zucchini)

Sweet and sour zucchini

INGREDIENTS FOR 4 PEOPLE:

1 kilo zucchini/courgettes

plain flour

oil for frying

olive oil

salt

4 big onion thinly chopped

0.50 dl white wine vinegar

glass dry white wine

PREPARATION:

Thinly slice the zucchini lengthwise. Thinly slice the onions.

Warm your oil in a deep pan.

Place the zucchini in some flour, shake off the exceeding flour and deep fry them in a pan with boiling hot oil. Make sure to cook in small batches, to avoid burning the zucchini and get them full of oil. it will only take a minute or two per batch. As soon as they are nice and golden, drain them and dry them on some paper towel Add a pinch of salt.

Now warm some olive oil in another pan and gently sautè the onion until nice and golden. Pour the vinegar on it and the white wine, turn the heat down and let the liquid evaporate, then turn the heat off. Place 1/3 of the onions in a serving dish, place half of the zucchini on them, place some more onions, then the rest of the zucchini and finish with the onions. Add a little bit of olive oil. Place in the fridge for at least 12 hours. Remove from the fridge at least 30 minutes before serving. Serve at room temperature.