Zucchini alla poverella

AT A GLANCE

  • Serves 8 people

  • 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
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.

Recipe:

SABINO MATERA, QUOCO

Photography:

BEN DEARNLEY

Styling:

GERALDINE MUNOZ

Drinking Suggestion:

2005 ALBERTO LONGO CACC’E MMITTE DI LUCERA. , suggested by SABINO MATERA

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