← Nouns Cooking · Italian

Ingredients

• 700 g Courgette (zucchini), sliced into 5 mm rounds
• 200 ml olive or sunflower oil, for frying
• 2 cloves Garlic, thinly sliced
• 1 handful fresh mint leaves
• 3 tbsp white wine vinegar
• 2 tbsp extra virgin olive oil
• Salt

Method

1. Spread the courgette slices on a clean tea towel for 30 minutes, or pat them very dry, so they fry rather than steam.
2. Heat the frying oil in a wide pan over medium-high heat. Fry the slices in batches for 3–4 min, turning once, until golden brown with darker spots.
3. Lift them onto kitchen paper and sprinkle with salt.
4. Layer the warm courgettes in a shallow dish, scattering each layer with garlic, torn mint and a few drops of vinegar. Drizzle the extra virgin oil over the top.
5. Cover and leave at room temperature for at least 2 hours before serving.

Tips

• They keep 3 days in the fridge; bring them back to room temperature before eating.
• The same method works beautifully with aubergine (melanzane a scapece).

Sources

Written in our own words after cross-checking these recipes:

Memorie di Angelina Pasta Grammar