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Appetizer: Concia of Zucchini
posted by Andy 06-20-102 8:32 AM
@ Gail's From: Charlie (@63.44.62.137 [])
Concia of Zucchini
3 medium green zucchini -- about 1 pound
3 medium yellow zucchini -- about 1 pound
1/4 cup virgin olive oil
6 medium cloves garlic -- peeled and finely minced
2 bunches fresh basil -- chiffonaded (finely sliced) to yield 1 cup
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper
1/4 cup red wine vinegar
a porcelain or glass deep dish pie pan
Trim green and yellow zucchini at both ends and slice lengthwise into pieces 1/4-inch thick. Heat olive oil in a deep flying pan until just smoking. Cook 5 or 6 pieces of zucchini at a time until golden brown, turning once, about 3 to 4 minutes. Remove pieces and drain on paper towels. Continue with remaining zucchini until finished.
In a mixing bowl, lightly stir together garlic, basil, salt and pepper until well mixed. Place several pieces of zucchini on bottom of pie dish until base is covered. Sprinkle zucchini with I to 1-1/2 tablespoons herb mixture as evenly as possible and spritz with 1 tablespoon red wine vinegar. Continue layering zucchini and herb mixture until zucchini is finished and cover with plastic. Refrigerate 2 hours before serving (can be made a day ahead to this point). To serve, remove piece by piece and serve over freshly grilled bread.
