Total Pageviews

Saturday, August 14, 2010

Villa Rita's sweet and sour zucchinis

Piero's cabbage patch

The restaurant's vegetable garden at Hotel Villa Rita is lovingly tendered and nurtured by the owners themselves, Piero and Rita. The result of their hard work is evident in the dishes produced by chef Vincenzo and the following recipe is an example of how important it is to use the freshest vegetables available and not to overcook them.

I used a Japanese mandolin to ensure the vegetables were all the same size. If you do not have one try and slice the zucchinis 10cm long by 3/4mm thick. I used long, sweet and what I call, summer onions.


2 kg zucchines
500g sweet white onions
250ml extra virgin olive oil
150ml white vinegar
1 teaspoon salt
2 dessertspoons sugar

Spread the vegetables in a wide shallow pan. Mix up the rest of the ingredients and pour over the vegetables.  Cover with a lid or foil and cook on a medium for roughly fifteen minutes or until the vegetables are cooked but still al dente. This could be done in an oven at about 180c if preferred. Remove from the heat and allow to cool. Serve cold.

Serves:  6-8 as part of a buffet

Click this link for a printer friendly version of this recipe:

No comments:

Post a Comment