'Concia' Of Zucchini - {Concia Di Zucca}

Recipe Ingredients

3 cups	711ml	Green zucchini - (abt 1 lb) (medium)
3 cups	711ml	Yellow zucchini - (abt 1 lb) (medium)
1/4 cup	59ml	Extra-virgin olive oil
12		Zucchini flowers
6		Garlic cloves - peeled, chopped fine (medium)
2		Fresh basil - cut into chiffonade
2 tablespoons	30ml	Kosher salt
2 tablespoons	30ml	Freshly-ground black pepper
1		Porcelain or glass deep dish pie pan
1/4 cup	59ml	Red wine vinegar
		Freshly-grilled bread

Recipe Instructions

Trim the green and yellow zucchini at both ends and slice lengthwise into pieces 1/4-inch thick. Heat the olive oil in a deep frying 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 the pieces and drain on paper towels. Continue with the remaining zucchini until finished. Then cook the flowers in the same way.

In a mixing bowl, lightly stir together the garlic, basil, salt and pepper until well-mixed. Place several pieces of zucchini on the bottom of the pie dish until the base is covered. Sprinkle the zucchini with 1 to 1 1/2 tablespoons of the herb mixture as evenly as possible and spritz with 1 tablespoon red wine vinegar. Continue layering the zucchini and herb mixture until the zucchini is finished, top with the flowers and cover with plastic. Refrigerate 2 hours before serving. Serve over freshly grilled bread.

Source:
"MOLTO MARIO with Mario Batali - (Show # MB-2C10) - from the TV FOOD NETWORK"

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