Zucchine in Carpione

→ Zucchini/courgettes are very versatile in the kitchen. Remember that when zucchini are small and very young, they can be cut into your favorite shape and eaten raw; the more mature ones, on the other hand, must be cut lengthwise and deprived of the seeds..

Cooking instructions

1. Wash the courgettes. Slice them lengthwise. Brust them with a bit of Olio di Soia Valsoia and cook them on both sides on a hot plate or a grill. Put the zucchini in a bowl and sprinkle with pepper after removing the seeds and having sliced them thinly.

2. Peel the onions and slice them finely. Wash the celery and remove the filaments and chop it coarsely.

3. Brown the onions and celery in a non-stick pan with some Olio di Soia Valsoia, sage and rosemary. Add a glass of water and the wine vinegar. Season with salt.

4. Bring to a boil. The turn off the heat and pour everything on the zucchini. Let it rest for at least 12 hours before eating..



Recipe By


4 courgettes

2 medium onions

1 celery stick

1 sprig of sage

1 sprig on rosemary

40 g Olio di Soia Valsoia

1 glass of wine vinegar

1 chilli pepper



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