Recipe: zucchine alla poverella

At zucchini Poverella is a classic side dish from the southern Italian region of Puglia (Apulia), in the heel of the boot. It is a typical example of how with a few simple ingredients and simple preparation you can make a dish with a lot of flavor. The name At zucchini Poverella literally means 'poor-mannered zucchini'. Like many dishes from the poor kitchen This is also a dish that was created out of necessity: prepared with few resources, because there simply wasn't anything else.

As mentioned, the preparation is simple: you cut fresh courgettes into thin slices and let them dry for a few hours in the sun on a clean tea towel (or if there is no sun; inside). Drying ensures that some of the moisture evaporates from the courgettes, which makes the courgettes bake better and get more flavor.

Then they go into the pan with a generous dash of olive oil and a clove of garlic. Once golden brown, a dressing of vinegar, fresh mint and garlic is added, which gives it a delicious flavour.

At zucchini Poverella is usually served as a side dish, warm or at room temperature. Perfect next to a piece of fish or meat, but also delicious on a piece of toast, or even as a topping for a pizza or a simple pasta dish.

In Puglia you also see them as an antipasto, served with a piece of cheese and some bread: ideal for a summer drinks platter!

What you can also do: you can also preserve the fried courgettes in a jar with olive oil, mint, garlic and vinegar. Then you always have a little bit of southern Italy in stock.

Ingredients for the zucchine alla poverella

Side dish for 4 people

• 800 g courgettes (about 3 medium sized)
• 2 cloves garlic
• 10–15 fresh mint leaves
• 3–4 tablespoons white wine vinegar
• extra virgin olive oil
• Salt to taste

Preparation of the zucchini alla poverella

1. Wash the courgettes and cut them into thin slices of about 3–4 mm thick. This is easiest with a mandolin.
2. Place them on a clean tea towel and let them dry in the sun for at least 2 hours. If it is not possible to let them dry in the sun, simply let the courgettes dry at room temperature for at least 4 hours.
3. Heat the olive oil in a frying pan over medium heat, making sure the entire bottom is well covered with oil (so don't be too stingy). The oil should be hot enough to fry in, but not so hot that it starts to smoke.
4. Then add the courgette slices in portions and fry them on both sides until golden brown. Don't put everything in the pan at once, otherwise they will be steamed rather than fried. Let each portion of courgette drain on kitchen paper.
5. Place the zucchini on a serving platter or in a bowl and season with a good pinch of salt.
6. Make a marinade of the white wine vinegar, the finely chopped mint leaves and the garlic (whole, sliced ​​or pressed, whichever you prefer). Pour the marinade over the courgette and mix well so that everything is well covered with the marinade.
7. Let it rest for at least 30 minutes at room temperature so that the flavors are well absorbed. They are delicious warm, but perhaps even better at room temperature.