In my family everybody loves “boquerones en vinagre”, a typical spanish appetizer made of raw anchovies that are dipped in vinager until they change their texture, and then eaten with olive oil and garlic. However, I am not a big fan of raw fish, and since I am trying to base my eating in plants, I remembered I heard abuot vegans making “calabacín en vinagre”, zucchini in vinager, so I thought I would give it a go.
And yes, it was a great idea! The texture and flavor are perfect to eat as they are with some beer in summer, or in a light and fresh salad.
- White vinager
- Extra virgin olive oil
- Fresh parsley
- Cut the zucchini very thin using a potato peeler, to form thin strips. Add a little bit of salt.
- Put the zucchini in a deep dish, cover in vinager and let it rest in the vinager overnight (8 hours).
- It’s best not to leave it for too long; if left for 24 hours, it tastes too much like vinager!
- Take it out from the meat and drain properly.
- Put the zucchini in layers in a plate and add the oil, chopped garlic and parsley.
- Leave it to rest for at least an hour.
- It’s done.