“This ‘poverella’ or peasant dish is a family favourite. The zucchini wheels topped with fresh mint are savoury enough to accompany dishes like fish and lamb.” You’ll need to begin this recipe a day ahead.
- 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
- 1Place zucchini in a single layer on tea towels, then stand overnight to dry.
- 2Heat 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 .
Drink Suggestion: 2005 Alberto Longo Cacc’e Mmitte di Lucera. Drink suggestion by Sabino Matera