Summer sour zucchini & tomato appetiser

Method

1. Soak the raisins and chop the onion.
2. Wash the zucchini and cut into fairly large cubes.
3. Wash the tomatoes and cut them into small cubes.
4. Put the onion, the zucchini and the tomatoes in a large frying-pan with a little olive oil and salt, turn on the heat and stir.
5. Cover with a lid and cook over low heat for 10 minutes, stirring often.
6. Meanwhile, drain and squeeze the raisins and finely chop capers and olives.
7. Add to the vegetables and cook covered for another 5 minutes.
8. Transfer the vegetables into a bowl, cool and season with a spoon of vinegar.

This recipe was created by the foodblogger Elena Levati for Noberasco

Chef's tip

If you don't have fresh tomatoes, or if it just isn't the right season, you can use Cirio tinned ones.

Serving suggestion

Serve cold as an appetizer together with some slices of matured hard cheese, on croutons, crackers or bruschetta bread or as a side dish to meat.

Wine selection

Rosato Salento IGT, Chardonnay Friuli Aquileia DOC Superiore, Pinot Grigio Valdadige, Gewürztraminer. 

Family tip

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Dish history

Thinking about creating something yummy with all those tomatoes and zucchini in your fridge? Here comes a suggestion we bet you'll like! A light, fresh yet delicious and unusual dish, that you can serve with cheese or bread for an aperitif or as an accompaniment to a delicate meat- or fish-based main course. The perfect choice for late spring or summer nights, when its main ingredients are in season and a cold dish is a delight!