Description
Excellent as an appetizer or side dish, but also to season rice salads or cold pasta, or to season pizza: they are crunchy and with a delicious sunny flavor!
The courgettes are grown in the open field in April, and harvested by hand in June and July. Once the best ones have been selected, they are cut into slices with the peel, salted and left to dry under the Salento sun for 3-4 days. After that, the courgettes are selected again, washed and flavoured with Mediterranean spices. Finally, they are jarred in extra virgin olive oil. To obtain 500 grams of dried courgettes, about 10 kg of fresh ones are needed, and over 120 hours of processing!
It is with this slow methodology that respects the natural ripening and drying times that vegetables preserve all their nutritional richness. As tradition dictates. Excellent as an appetizer or side dish, but also to season rice salads or cold pasta, or to season pizza: they are crunchy and with a delicious taste of sunshine!
Ingredients:
- Sun dried courgettes (65%),
- Extra virgin olive oil (30%),
- Whole salt
- Capers
- Hot chili pepper
- Apple cider vinegar
- Fresh mint
- Garlic
- Lemon juice.