Courgette and caper starter
Published on 25 July 2014
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A tasty, simple starter or side. My capers are home-grown: around Gargnano, Lake Garda, thorny plants with beautiful flowers grow from walls. I patiently harvest in July and keep under salt in glass jars. These courgettes accompany fish carpaccio or meat beautifully.
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Method
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I wash, trim and halve courgettes, remove the 4 outer sides and discard less flavourful centres.
I cut each section into batons.
I boil about 1 litre and a half water with coarse salt.
I add 1 glass white vinegar.
All courgettes are sliced.
I boil them about 3 minutes.
Taste: keep crisp.
I drain into a bowl, prepare parsley, a sliced garlic clove and 2 chillies.
I add whole or chopped capers, parsley, garlic and chillies.
I add Garda olive oil from my trees. Excellent with fish, meat, cured meats and cheeses.
Even better next day and keeps refrigerated a few days.Original source: https://incucinaconlilly.com/2014/07/25/antipasto-di-zucchine-e-capperi/
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