Spanish Vinegar Garlic Zucchini Calabacin Al Ajo Cabañil Recipes
SPANISH VINEGAR & GARLIC ZUCCHINI | CALABACIN AL AJO CABAñIL RECIPE
Steps:
- Cut the zucchini (washed & patted dry) into thick rounds that are 1/2 inch (1.25 cm) thick, then place the slices of zucchini in a single layer and season with sea salt on both sides, transfer the slices of zucchini into a colander and let them rest for 30 minutes
- Meanwhile, make the vinegar & garlic sauce, add 5 cloves garlic roughly chopped into a mortar, along with a pinch of sea salt, pound down on the garlic using a pestle until you form a paste like texture, then add in 3 tbsp sherry vinegar and 2 tbsp finely chopped parsley, mix together and set aside
- After 30 minutes, place the slices of zucchini over paper towels, in a single layer, and pat completely dry
- Heat a large fry pan with a medium-high heat, after 3 minutes add in 2 tbsp extra virgin olive oil and the slices of zucchini, once again in a single layer, cook for 2 minutes without mixing, after 2 minutes flip the slices of zucchini and cook for another 2 minutes without mixing, then lower the fire to a low-medium heat and add in the vinegar & garlic sauce, mix together and simmer for 5 minutes or until all the sauce has been absorbed by the zucchini
- Transfer the slices of zucchini into a serving dish, making sure to grab any of the remaning garlic in the pan and placing it over the zucchini, season the zucchini slices with black pepper and serve, enjoy!
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- Cut 2 zucchinis (washed & patted dry) into thick rounds that are 1/2 inch (1.25 cm) thick, season the zucchini rounds with sea salt on both sides, then add to a colander, let them rest for 30 minutes
- Meanwhile, roughly chop 6 cloves garlic and add to a mortar, roughly chop 1/4 cup (15 grams) fresh parsley and add to the mortar, season with a little sea salt and using a pestle pound down until well combined, set aside
- After 30 minutes, transfer the zucchini slices into some paper towels (in a single layer) and pat completely dry, season with black pepper just on one side
- Heat a fry pan with a medium-high heat, after 3 minutes add in 2 tbsp (30 ml) extra virgin olive oil and start adding the slices of zucchini, in a single layer, so cook in batches, after 2 1/2 minutes flip the slices of zucchini to fry the other side, after a total cooking time of 5 minutes, remove the zucchini from the pan and transfer into a dish with paper towels, continue to cook in batches until done
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