Insalata di zucchine - Zucchini [Courgette] SaladLa Cucina The
Complete Italian Cooking, edited and adapted by Myra Street

Easy
Preparation time 00:30
No cooking
4 servings

4 Zucchini (courgettes)
1/2 cup Vegetable oil
Salt and pepper
1 Lemon
1 cup Walnut kernels
1/2 cup Pine kernels
1 Basil leaf

Thoroughly wash the zucchini, which must be fresh, then slice them
very finely. Put them in a large bowl and season with plenty of oil,
salt, pepper and the juice of a lemon. Leave to stand for 1 hour,
turning from time to time.
Remove brown skin from walnut kernels. Chop walnuts and pine kernels
carefully with a half-moon cutter. Chop basil and mix with nuts into
zucchini.

Gladys Dinletir

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