Simple pleasures.
Running into an old acquaintance and walking together to the train station. Home made yoghurt finally working! Shuffle songs on my ipod hand picking me the best to-work playlist imaginable, songs I didn’t even know that I wanted to hear. A visit from a friend who doesn’t care if your house is clean, who is happy to sit and chat while you cook. A glass of wine after a long hard day. A new combination of flavours you had never experienced before, one you didn’t expect to work out, but did. Zucchini batons, browned and caramelised where they kissed the pan and mint. A hint of vinegar, a splash of great olive oil. Eat them with your fingers and think about simple pleasures, because sometimes their effect is not so simple afterall.
Zucchini Alla Scapece (Fried Zucchini)
from Antonio Carluccio’s vegetables originally called Fried Marinated Zucchini. I removed the ‘marinated’ as it is a pet hate of mine. Marinated in what? Well, I’m glad that it is out, stop telling me that your fetta/mozzarella/capsicum/lamb/chicken/whatever is marinated because it doesn’t mean anything to me unless you tell me what it is marinated in. Phew, just had to get that one outta my system.
6 – 8 medium zucchini’s, cut into batons
small handful of mint leaves,
2 quartered garlic cloves
1T white wine vinegar
salt
3T extra virgin olive oil
olive oil for frying.
Fry zucchini batons in batches in a little oil (I used much much less than the recipe suggests, and undercooked mine a little, as that is how I prefer them), along with the garlic cloves. Cook until they are coloured and have softened.
When zucchini are ready dress with vinegar, extra virgin olive oil and salt. Finely chop mint and stir through. Let sit to allow flavours to develop before serving.
Serve as a part of a larger spread, or with as a component of an antipasto platter or these would be great with some pan fried white fish. Think sun, Italy, and sparkle.
10 Comments
delicious – i don’t like mine too cooked either
betty’s last blog post..Badde Manors
perfect.
Ali’s last blog post..Why wait ….
Love Antonio Carluccio’s veggies. What a great cookbook.
I agree, simple pleasures are always the best.
katie’s last blog post..Simple Steak Fajitas with Grilled Asparagus
looks great and simple!
justine’s last blog post../one/hundred/and/twelve/
It’s exciting that your yoghurt is working! I love fried zucchini, and serving them with mint is a great idea.
Arwen from Hoglet K’s last blog post..Swasdee Thai
betty: A love a little bit of substance to my zucchini, I find they turn into nothing when cooked just a little too vigorously.
Ali: Agreed
Ed: I know, I overlook it too often though, I think.
Katie: Me too
Justine: Simple but very tasty.
Arwen from Hoglet K: Yeah, my latest batch of yogurt is unfortunately lumpy, but I could always just fry up some more zucchini to make myself feel better about it
That’s actually sautéed zucchini, not fried.
Well, Antonio Carluccio and I beg to differ. Actually you have a point, this is sauteed zucchini but that doesn’t mean that it isn’t also pan or shallow fried.
My family has been making this receipe for YEARS. My grandmother, who was from Italy called this (spelled phenectically) cookasil. Fried in oil with garlic, fresh mint, red wine vinegar, salt pepper….we would serve this in fresh Italian bread, like a sub .