- Preparation time
- Cooking time
Cut the zucchini long width into quarters, and make small pieces 2 inches long. Fry the zucchini into hot extra virgin olive oil for 2-3 minutes, until gently golden, than drain in paper towels until you get rid of any excess of oil, transfer in an hermetic jar.
In a large non stick sauce pan, sauté the onion in extra virgin olive oil, add salt, wine, vinegar and honey. Let simmer for 4-5 minutes, than add sugar little by little. Dose of sugar may vary (it depends on you taste, as well as on you vinegar…) so you have to taste some times to reach the perfect bitter sweet combination you like most.
When you are ready, drop the bittersweet mix in the zucchini jar and close hermetically and leave in the refrigerator until cold.
Zucchini al carpione will keep for days in the refrigerator, and they are for sure better is prepared one day before serving.