Zucchine all’ Amalfitana con l’Aceto e la Menta

What I find particularly appealing about this appetizer is the chewy, compact consistency of the zucchini rounds and the trio of heady, herbal, and tart fragrances issuing from the garlic, mint, and vinegar.

Pierino Jovene of Amalfi, whose recipe this is, would say that it could not be made with any mint except the small Neapolitan variety whose fine aroma highlights much southern cooking. Neapolitan mint would be my first choice, too, if I had it. Since I rarely do, nor, I imagine,