Thursday, September 29, 2011

Zucchini with Garlic and Mint

Today, I’m serving up one of the most surprising recipes from my trip to Rome:  Zucchini with garlic and mint.  My version is below, I went pretty heavy on the mint :)

I say surprising because mint is most often associated as a condiment for roast lamb (as in mint sauce), or an ingredient that lends a peppery flavor to cocktail such as a mojito. 

I wouldn’t have thought of using it to dress a vegetable dish, but it is truly transformational and I now understand why Romans love  to sprinkle it on so many dishes.  Try cooking zucchini this way and you’ll not be disappointed…

Virgin olive oil for frying
2 green zucchini
2 yellow zucchini
2 cloves of garlic
Fresh mint, finely chopped

  1. Chop zucchini into ¼ inch slices
  2. Pour a good glug of oil in a frypan; add zucchini and fry until they start to soften
  3. Finely mince garlic cloves and add to pan; keep frying zucchini until some of them turn golden brown (make sure that you turn the zucchini over or they can stick and burn as they caramelize.)
  4. Remove zucchini from pan and sprinkle with chopped mint.  Serve immediately. 

You can eat this dish either hot or cold.  If you want to serve this as antipasti, as a side-dish to accompany cold meats and cheese then refrigerate and hold off adding the mint until you’re ready to serve.  (It tends to turn black in the refrigerator.)

Next up, Veal Saltimbocca. 

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