Roman Fried and Marinated Zucchini
Serves 4–6 as a side dish or makes 3–4 sandwiches
2 garlic cloves, thinly sliced
¼ cup fresh mint or basil leaves, finely chopped, plus more for garnish
2/3 cup white wine vinegar
Neutral oil, for frying
6 or 7 zucchini, cut into ¼-inch-thick rounds (6½ cups sliced)
1 teaspoon sea salt
Extra-virgin olive oil, for dressing
1) Combine the garlic, mint and vinegar in a medium bowl and set aside.
2) Line a wire rack with paper towels. In a medium frying pan or cast-iron skillet, heat 2 inches of neutral oil to 350° F. Fry the zucchini in small batches until golden brown or darker, if you wish, and transfer to the rack to drain. Season with the salt.
3) Add the zucchini to the vinegar marinade and toss to coat. Marinate in the refrigerator for at least 2 hours or overnight.
4) Serve garnished with additional fresh mint and drizzled with olive oil, on its own as a side dish or as a sandwich filling: Slice open bread such as Passi’s Ciabattina, fill with concia, and drizzle with some leftover marinade.
Note: If the zucchini are very bitter, salt them in advance. Place the zucchini slices in a colander set over a bowl or over the sink and sprinkle with salt. Allow the slices to sit for an hour or two; some liquid will drain out. Rinse and pat dry before frying.
Reprinted from “Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City.” Copyright © 2016 by Katie Parla and Kristina Gill. Photographs copyright © 2016 by Kristina Gill. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.