|Lunch with Antonio Caggiano, beside me at the head of the table|
We spent a wonderful afternoon with Antonio, his son Pino and winery manager Angelo (click here for my post on our visit to Caggiano), touring the winery and having a relaxing 4 course lunch under the arbor in the Aglianico vineyards. While all of the food was spectacular, these was a contorno (side dish) of marinated zucchini that was just really fresh and delicious, made with the tender baby zucchini from their garden. We all loved it and I've been thinking about it ever since, so here is my attempt at recreating it! That day it was served with the Caggiano Greco di Tufo which was a match made in heaven.
-2 medium or 6 baby zucchini thinly sliced on a mandolin
-1 garlic clove crushed
-3 T. of lemon juice
-3 T. of high quality EVOO
-2 T. chopped fresh mint
Slice the zucchini as thin as possible, sprinkle with salt and let stand in a strainer for 20-30 minutes. In the meantime make the marinade using the lemon, olive oil and garlic with a little salt and pepper to taste. When the zucchini are ready, rinse and dry them, then put in a bowl with the marinade. Refrigerate for 4 hours, giving the lemon enough time to soften the zucchini. Remove the garlic, add the mint and adjust the seasoning.