Zucchine alla Poverella

Name: Zucchine alla Poverella
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pugliese
Ingredients: 800 g courgettes; 120 ml Extra virgin olive oil; 2 cloves Garlic; 15 g Fresh mint leaves; 30 ml white wine vinegar; 5 g Fine sea salt

A classic Barese summer contorno of golden fried courgette rounds dressed with fresh mint, slivered garlic and a sharp splash of wine vinegar.

🇮🇹Italy· Apulia

Prep: 20 min
Cook: 25 min
Total: 45 min
Servings: 4
Difficulty: Easy
Calories: 190 kcal

Ingredients

0 of 6 gathered

Servings

800 g courgettes — sliced into 3 mm rounds
120 ml Extra virgin olive oil — for frying
2 cloves Garlic — thinly sliced
15 g Fresh mint leaves — hand-torn
30 ml white wine vinegar — or red wine vinegar
5 g Fine sea salt — to taste

Equipment

•Mandoline or sharp chef's knife
•Large heavy-bottomed frying pan
•Slotted spoon
•Shallow ceramic serving dish
•Clean tea towel

Nutrition

Per serving, approximate

Calories: 190 kcal
fat: 16 g
carbs: 8 g
fibre: 2 g
protein: 3 g
calories: 190 kcal

Instructions

1
Slice the courgettes into uniform 3 mm rounds using a sharp knife or mandoline.
2
Spread the slices on a clean tea towel in a single layer to dry for two hours.
3
Heat the extra virgin olive oil in a wide frying pan over medium-high heat.
4
Fry the courgettes in batches until deeply golden and blistered on both sides.
5
Transfer the fried courgettes with a slotted spoon directly into a shallow ceramic dish.
6
Scatter the sliced garlic and hand-torn mint leaves immediately over the warm courgettes.
7
Season with fine sea salt and drizzle the white wine vinegar evenly over the top.
8
Toss gently to combine and allow to rest for thirty minutes before serving.

Chef's tips

Drying the courgette slices before frying reduces excess water and prevents them from becoming soggy in the oil. Use a robust extra virgin olive oil for frying to capture the authentic Pugliese taste. The flavour improves noticeably if left to marinate at room temperature for a few hours before eating.

Ingredient substitutions

white wine vinegar → red wine vinegar for a slightly rounder, fruitier acidity
fresh mint → fresh basil leaves, although mint is the strictly traditional herb

Storage

Store in a sealed container in the refrigerator for up to three days.

Reheating

Bring to room temperature naturally before serving rather than reheating, to preserve the fresh texture and mint aroma.

Common mistakes to avoid

•Overcrowding the pan, which causes the courgette slices to steam rather than fry.
•Skipping the resting and drying step, resulting in limp, waterlogged courgettes.
•Adding vinegar directly to the hot pan on the stove, which creates acrid fumes.

Serving suggestions

Serve at room temperature alongside thick slices of rustic crusty bread.Pair with fresh burrata or nodini mozzarella as a light summer antipasto.Serve as a classic vegetable side dish for grilled fish or roast lamb.