Italian recipe to preserve vegetables

Italian recipe to preserve vegetables


INGREDIENTS

  • 1 kg of eggplant 
  • 1 kg zucchini 
  • 1 kg of red and yellow peppers 
  • 1 garlic clove 
  • 1 bunch rosemary 
  • 1 bunch of thyme 
  • 2 x 50 cl vinegar 
  • 2 x 50 cl water
  • 1 tablespoon coarse salt
  • salt & pepper 
  • olive oil

METHOD 

  1. Wash and cut 1 kg of eggplant and 1 kg of zucchini into large rings. Wash 1 kg of red and yellow peppers, cut them in half, remove peduncles and seeds, and cut the flesh into 2 cm strips. Spread the eggplant and zucchini rings on 2 different boards and sprinkle with 100 g of coarse salt. Leave to drain for 24 hours.
  2. Bring 50 cl of vinegar and 50 cl of water to a boil. Poach zucchini and eggplant separately and in small quantities for 5 minutes. In another saucepan, bring 50 cl of vinegar, 50 cl of water and 1 tablespoon coarse salt to a boil. Dip the peppers into it for 8 minutes.
  3. Drain the vegetables. Let them dry for 12 hours spread on a cloth. Place them in jars by packing and introducing cloves of garlic, rosemary, thyme, peppercorns and chili peppers. Cover and fill with olive oil. Store in a cool place away from light, serve them with pasta or in salads.



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