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Recipe submitted by Claudia Longhin - longhin@dss.olivetti.it

Zucchini Antipasto

Ingredients (use vegan versions):

    1.5 kg zucchini
    6 pickling onions
    6 fresh sweet basil leaves
    6 cloves of garlic
    12 tufts of fresh rosmary removed from sprig
    2 tablespoon salt
    3 cups olive oil
    3 cups white wine vinegar

Directions:

Wash and cut the zucchini into 5cm rounds, then cut lenghtwise into quarters, you should end up with long triangular sticks. Either crush the garlic or chop finely. At this point add all the ingredients into pot and bring to the boil, stirring once in a while. Once it starts boiling, let it boil for exactly 5 minutes and then remove from heat.  Pack the zucchini into jars and distribute the onions evenly between the jars. Pour over the hot juices (with the herbs) and then apply the lids. Leave the jars to cool and they can be consumed after about 2 weeks. It stores up to about 6 months.

Preparation time: half hour

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