The Art of Cookery: Courgettes - Italian Courgettes from Tuscan Cooking.

The Art of Cookery - Traditional italian recipes & wines from florentine and tuscan cookingItalian Food RecipesTraditional Florentine, Tuscan and Italian Recipes & Wines


VEGETABLES


Zucchine
(Courgettes)
  • One kg cougettes
  • One litre white wine vinegar
  • Garlic
  • Rosemary
  • Salt
  • Black pepper
  • Extra-virgin olive oil.

 
Cut the courgettes into sticks about five centimetres long. Bring the water and vinegar to the boil and plunge in the chopped courgettes. Cook for fifteen minutes, drain and leave in the colander for twelve hours.
 
Put into a glass preserving bottle, interspersed with cloves of garlic, fresh rosemary leaves and a little salt. Cover with olive oil and close the bottle firmly.

 
 
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