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Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Zucchini alla poverella


You'll need

6 green zucchini, thinly sliced widthways For shallow-frying: olive oil 3 garlic cloves, thinly sliced ¼ cup (loosely packed) mint leaves, coarsely chopped, plus extra whole to serve 2 tsp white balsamic vinegar, or to taste For drizzling: extra-virgin olive oil

Method

  • 01
  • Place zucchini in a single layer on tea towels, then stand overnight to dry.
  • 02
  • Heat olive oil 3cm deep in a saucepan to 180C. Add garlic and stir until just turning golden (5-10 seconds). Remove with a slotted spoon and drain on absorbent paper. Add zucchini in batches and fry until golden and starting to crisp (3-5 minutes). Drain on absorbent paper, then season to taste and transfer to a bowl with garlic. Add mint and vinegar, toss to combine and serve warm or cold, drizzled with extra-virgin olive oil to taste and topped with extra mint leaves.
This recipe is from the May 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

2005 Alberto Longo Cacc’e Mmitte di Lucera.

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