Zucchine alla Poverella (aka isi)

 

This is a traditional dish from Puglia, it is ideal to accompany some appetizers or fresh fish or you can mix them with a bowl of pasta. The mint and vinegar gives the zucchini a very fresh taste, just what you want on a hot summer day.

4-6 small zucchini, cut evenly in rondelles of about 4-5 mm
Mint (to your liking, I used about a handful), finely chopped
1 garlic clove, finely chopped
1 tablespoon of lemon juice, fresh
1 -2 tablespoons of white balsamic vinegar
Olive oil to fry zucchini
Salt, pepper

 

Cut the zucchini and let the water drain in a bowl (i usually put the zucchini on a plate and cover them with a second heavy plate, so the water extracts from the zucchini, takes about 1hr)
In a pan, fry the zucchini in enough olive oil until golden brown (medium heat).
Turn off the gas and add the mint, garlic, vinegar and lemon juice. Stir well, season with salt and pepper. Let cool off in a bowl and enjoy luke warm or cold.

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Strawberry Mint Sherbet

On a hot summer day (yes, that exists in 2016), a refreshing strawberry sherbet is a good way to cool down.
And it is even healthy..at least healthier than Ice Cream…

500g fresh strawberries, washed, cut in half
100g caster sugar
1dl water
3 tablespoons of lemonjuice
2 tablespoons of fresh mint, finely chopped

 

With the water and sugar, make a syrup and let completely cool.
Blend the strawberries, lemon juice, syrup and mint until the mix is smooth.

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Now put it in your ice maker and proceed as per instructions.
If you do not have an ice maker, place the mix in a bowl in the freezer, stir every hour with a swinger, it takes about 4 hrs to freeze.

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Store sherbet in the freezer, take it out about 10 minutes prior serving. Garnish with fresh strawberries and mint leaves.