This is a lovely salad, sharp and sweet at the same time. In Naples, where this recipe comes from, the zucchini are laid out in the sun to dry instead of in the oven. I like to serve this salad as part of a cold buffet, alongside cold chicken or thinly sliced cold roast beef. It is all fairly labor intensive and takes a long time to make this properly, but the end result is memorable. Delicious served as a light nibble with drinks.
6 large zucchini
8tablespoonsextra virgin olive oil
ahandful of fresh mint leaves
4tablespoons good-quality red wine vinegar
Preheat the oven to 300°F. Wash and dry the zucchini, then trim them and cut them lengthwise into even-size slices.
Arrange the zucchini slices on lightly greased baking sheets and place in the oven for about 1 hour to dry out completely, but without browning.
Heat about 4in of olive oil in a large, wide skillet. Add the dried zucchini and fry quickly until golden. Drain thoroughly on paper towels, then transfer them to a serving dish.
Roughly chop the mint and sprinkle over the zucchini. Finely chop the garlic and sprinkle over the zucchini.
Sprinkle with the vinegar and salt. Cover and allow to stand for about 1 hour before serving.