Zucchini in olive oil preserves

Ingredients • 3 kg Zucchini
• 2 l red wine vinegar
• 2 l water
• 2 fresh hot peppers in slices
• 2 heads of garlic sliced
• 200 g desalted anchovies in salt
• disliscate and cut into small pieces
• 1 large jar of pickled capers
• 1 small bunch fresh Sage julienne 1 sprig of fresh mint reduced julienne
• coarse salt
• olive oil to preserve

   Wash the zucchini and cut them into slices not too thin.

Put on the fire in a large pot of vinegar 1 l, 1 l of water and a handful of salt.

When taking a boil add the zucchini, cover and let simmer for 15 minutes to boil over.

Drain and put them under weight for half a day.

Then put them in a salad bowl, add all odors previously prepared and chopped and stir well.

Zucchini should be put in cos seasoned jars, pressing well, add the oil, and close the jars.

Zucchini loaf

How to prepare Boil the potatoes and zucchini and pass through a sieve, then separately to mix the 2 while taking a cup of whatever to Zucchini.

Add the parmesan, eggs and parsley. Add salt, pepper, and give the compound form of meatloaf (adding breadcrumbs if too soft).

Wrap in a sheet of parchment paper or aluminum buttered and lessarlo in boiling water for 20 minutes.

Meanwhile heat the while held by Zucchini with yoghurt, 2 tablespoons coarsely chopped pine nuts, salt and pepper.

Drained meatloaf and take away from the paper when warm, slice and serve with sauce made.