PICKLED ZUCCHINE

Cooks in Italy's South fry zucchine and then flash-pickle them.  While the ratio of ingredients will vary house to house, the zucchine are normally marinated in a bath of vinegar, garlic and fresh mint.  The zing of vinegar, the heat of garlic, and the coolness of mint transform this simple squash.

Zucchine alla scapece is a traditional side in Naples. Both the oil and the vinegar come from nearby producers, highlighting the flavors of local vino and regional olives.  Ruled for centuries by the Spanish, Naple's food is also inflected with an Iberian accent.  The name of this dish, in fact, comes from the Spanish "escabeche" -- meaning cured in vinegar.

INGREDIENTS:

* 5-6 zucchini, sliced into 1/4 inch rounds

* Extra-virgin olive oil

MARINADE 

* Red wine vinegar, 150 ml

* Water, 150 ml

* 1-2 garlic cloves, minced

* 1/4 cup of mint leaves, unchopped  

Wash the zucchine. Then, chop each one into thin rounds -- anywhere between an 1/4 and 1/8 inch. Place all of the slices into a large mixing bowl and toss with 2 teaspoons of salt.  Let the salted zucchine sit at room temperature for 2 hours.  The salt will help draw out the water, making the frying less... splatter-y.  After 2 hours, pour out the liquid in the bottom of the bowl.

Heat 1 to 1.5 cups of olive oil over medium heat.  When the oil reaches 350F, begin frying the zucchine in batches.  Flip the zucchine slices during frying to ensure that both sides cook equally. After about 5 minutes, the slices should be uniformly golden-brown. Move them to a bowl with a slotted spoon.  Repeat this process until all are fried.  Normally, it takes me 2-3 separate batches. Keep the oil. 

While the zucchine are frying, pour the water and the vinegar into a sauce pan.  Heat the liquids over medium-high heat, adding the minced garlic.  The acidic water will help cut the spiciness of the raw garlic.  Cook the garlic-vinegar-water mixture for 10 minutes.  It's fine if it bubbles and boils. 

Pour the marinade over the fried zucchine slices.  Toss the dressed vegetables with the whole mint leaves and 1-2 tbs. of the frying oil.  Let the dressed zucchine marinate for a 2 hours before serving -- this gives the zucchine time to absorb the vinegar and the mint time to accent the dish.  Marinated zucchine will keep for up to 5 days in the fridge.