Lasagne in green with vegan pesto and zucchini
357 recipes
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
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
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! :)
preparation
step 1
Wash, sliced, and sliced thin slices of zucchini.
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.
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.
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.
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.
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.
