In episode #16 we are in Nonna Paolone's hometown of Castropignano, Italy with a special guest ‎Nonna Paolone's sister-in-law Zia Nina Paolone. Today, Zia Nina is going to show us how to make Italian Zucchini Antipasto. It's a favorite amongst all of Zia's family and friends. These Zucchini Antipasto can be kept in the refrigerator for up 3 months. Watch to get the step by step instructions so you can share this classic Italian Antipasto with your family and friends. One important ingredient that both Nonna and Zia always adds to their recipes is cooking with their heart. So, be sure when you make this you do it with all your heart. Enjoy!
To learn more about Nonna Paolone visit: www.NonnaPaolone.com
INGREDIENTS & SUPPLIES:
- Zucchini's (preferable hard Zuchini’s).
- Salt
- Garlic
- Parsely
- White Distilled Vinegar
- Water
- Olive Oil
- Torchietto Torchio (Italian Presser. You can buy it on Amazon.com)
Steps:
- Wash and cut off the the tips of each side of Zucchini.
- Cut and remove the seeds.
- Slice the Zucchini.
- Add 1 teaspoon of salt to each layer of the sliced Zucchinis.
- Let the Sliced Salted Zucchini’s sit in bowl for about 1 ½ to 2 hours to let all the water/juice from the Zucchini release.
- After about 1 ½ to 2 hours Press the sliced Zucchinis into the Torchietto Torchio presser to release and drain all the juice from the Zucchini.
(or if you do not have a Torchietto place all the sliced Zucchini in a tea towel and wrap them very tightly. Then place a heavy weight on top of the Zucchini’s to drain all the water/juice from the sliced Zucchini’s. Leave it under the weight and strainer inside the sink for about 2-4 hours.)
- After you Pressed all the Juice from Zucchini take a large pot a fill with water. Take 1 liter of White Distilled Vinegar and pour into the water and bring to a bowl on high heat.
- When it comes to a full boil placed the Zucchini into the bowling water/vinegar mixture. Let it sit in the bowling water for 2-3 minutes.
- Let the Zucchinis cool. After the Zucchini has cooled place the Zucchini into the Torchietto once again to squeeze out all the water. We suggest pressing it twice. (or if you do not have a Torchietto place again in a tea towel and wrap them very tightly. Then place a heavy weight on top of the Zucchini’s to drain. Leave it under the weight and strainer inside the sink for about 2-4 hours.)
- After pressing the Zucchinis then you can begin dressing the Zucchini with Garlic, Parsely, and Olive Oil.
- Place in Container and keep refrigerator. Tastes best after leaving in refrigerator for 2 days. Can be refrigerated for 2-3 months.
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