Piero's cabbage patch |
The restaurant's vegetable garden at Hotel Villa Rita www.villarita.it 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.
Ingredients:
2 kg zucchines
250ml extra virgin olive oil
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