Delicious Italian antipasto for summer days





garlic cloves


bunch basil

olive oil

Aceto Balsamico di Modena

black pepper

coarse sea salt


Peel the garlic cloves (if you like garlic, take more than 5 cloves) and cut them into thin slices. Pick the basil leaves from the stalks and cut them in strips. Wash the zucchinis and cut them into thin slices.

Heat olive oil in a frying pan and fry the zucchini slices on both sides in small portions until they are golden. Arrange on a flat plate or platter. Add the garlic to the last portion of zucchinis and fry until golden (don't fry it too long because it can taste bitter!). Season the fried zucchinis with coarsely ground black pepper and coarse sea salt. Sprinkle with olive oil and Balsamic vinegar (the older the vinegar the better!) and garnish with the basil leaves.

Serve with fresh baguette.

Our wine suggestion:
A glass of crisp and chilled Sauvignon Blanc or Pinot Gris. If you also serve meat with the appetizers then we would suggest a glass of Beaujolais or Pinot Noir.

Our special hint:
The antipasto-zucchini taste as good (or even better) the next day.