Zucchini alla poverella: the recipe for a simple and tasty Apulian side dish

He Poverella in zucchini I am a outline appetizing and cheap, belonging to the Apulian peasant tradition. A poor recipe, as simple as it is appetizing, which is prepared quickly and easily, browning the zucchini, in thin slices, in a pan with a clove of garlic and a drizzle of oil; when they are cooked, they are finally flavored with leaves of demand fresh and a spoonful of vinegar of white wine

Perfect to make during the summer when courgettes are in full season, they can be served paired with main meat and fish dishes for any lunch either dinner of the family, but also on warm toasted bread, like antipasti or at aperitif time, accompanied by a Rosato di Negroamaro Igp. If, on the other hand, you want to keep them longer, simply place them in sterilized glass jars, cover them with extra virgin olive oil and leave them to aromatize for a few weeks in the pantry, before taking them to the table.

Popular wisdom says that, for an impeccable result, zucchini go dry in the sun for a few hours before pouring them into the pan: this way they will lose some of the water from the vegetables and cook in no time, leaving them crunchy and not greasy at all. If you have a dehydrator, you can avoid this step by using the appropriate tool, taking care not to let them dry out too much, or, for a more immediate and homemade solution, you can arrange the chopped vegetables on a kitchen towel. and let them sit at room temperature overnight.

If instead you want one light variantwe suggest you put the courgettes on a baking sheet lined with parchment paper and cook them at 170°C for about 15 minutes, stirring frequently: once ready, you can season them with oil, garlic flakes, vinegar and minced mint, such as in the original version, or use them at will to enrich a good pasta dish or an omelette.

Find out how to prepare zucchini alla poverella by following the step-by-step procedure and tips. If you liked this recipe, also try the zucchini alla scapece or the soupy ones.

How to prepare zucchini alla poverella

Wash the zucchini, peel them and cut them into thin slices with the help of a mandolin. 1.

Heat a generous drizzle of extra virgin olive oil in a skillet 2.

Add the garlic clove 3 and let brown.

Then pour the zucchini slices into the pan. 4.

season with salt 5.

Let the zucchini cook for about 10 minutes, stirring occasionally. 6.

When it is cooked, remove from the seaweed and perfume with a few leaves of fresh chopped mint. 7.

Season with a tablespoon of vinegar 8.

Mix everything gently 9.

Arrange the zucchini alla poverella on a serving plate. 10bring to the table and serve.

storage

Zucchini alla poverella can be kept in the fridge, in an airtight container, for 1-2 days Maximum.