Fried Courgettes (Zucchine alla Poverella)
4-6
EASY
PREP TIME
10 MINS
COOK TIME
25 MINS
TOTAL TIME
35 MINS
RECIPE PROVIDED BY
Zia Lucia
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INGREDIENTS
- Terre Di San Vito extra virgin olive oil for pouring and cooking
- 1 kg Courgettes sliced (about a quarter of a centimetre thick)
- 2 cloves garlic
- 1 tablespoon chopped fresh mint (optional)
- 1 tablespoon white wine vinegar
INTRODUCTION
This recipe of golden discs of deliciousness will be one of the easiest, traditional Apulian dishes you will find. Courgettes are a main staple of the Apulian diet and we make this dish all year round. With only four ingredients, it is quick to make and is one of the tastiest side dishes you’ll find anywhere. Of course there are regional variations but this is our favourite!
METHOD
1
Preparing the dish
- Heat the 4 tablespoons of olive oil in a large frying pan (medium heat).
- Add the peeled whole garlic cloves.
- When the garlic begins to colour, add the sliced courgettes.
- Fry the courgettes until golden (we like some to be a little caramelised).
- Turn the courgettes every few minutes until all cooked (some should be golden, some more cooked – all will be delicious!)
- Cook for approx 20 – 30 min – until all cooked and some a little burnt!
2
To serve
- Serve the courgettes hot or cold.
- Add the chopped mint (if using)
- Drizzle some Terre Di San Vito extra virgin olive oil over the top.
- Add a tablespoon of white wine vinegar
- Toss lightly.
- Excellent as a side dish to fish and meat.
Buon appetito!
3
Top tips
- You can store your zucchini alla Poverina covered with plastic wrap in the fridge for a couple of days.
- Not suitable for freezing.
- Delicious on little crostini
- Can eat hot or cold
Serve with a bottle of our fabulous Terre Di San Vito Apeneste white wine.
