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At zucchini Poverella

ingredients

servings

4

Courgette

400 oz

Extra virgin olive oil

to taste

Garlic

1 wedge

Iodized salt

to taste

Fresh mint

7 leafs

Vinegar

to taste

Side Dishes from Italy - Puglia

At zucchini Poverella

At zucchini Poverella

vegan source of C vitamins

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

At zucchini Poverella

A typical dish of the Puglia countryside tradition are the Zucchini alla Poverella! Zucchini alla poverella is a typical Bari dish of poor origin, as the name says, but not for this is not a delicious dish, indeed. Goodness is assured! :)

At zucchini Poverella step 1

step 1

Wash, sliced, and sliced ​​thin slices of zucchini.

At zucchini Poverella step 2

step 2

Place them on a large tray covered with a canvas and allow them to dry in the sun, if possible, throughout the morning so that they are dehydrated.

At zucchini Poverella step 3

step 3

If this is not the case, it is advisable to sliced ​​the courgettes the night before so that it will dry until the next lunchtime.

At zucchini Poverella step 4

step 4

After this process the courgettes are ready for cooking: take a large frying pan, pour abundant extra virgin olive oil in which to fry the clove of garlic, add the zucchini and salt.

At zucchini Poverella step 5

step 5

Let it cook over high for about 10 minutes and sprinkle frequently, without breaking the courgettes, with a wooden spoon so that they do not stick to the bottom of the frying pan.

At zucchini Poverella step 6

step 6

Remove the pan from the fire and put the zucchini on a plate. As soon as it is lukewarm, distribute a little chopped mint and a few drops of vinegar. Serve them warmth.

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