Zucchine marinate

• 2 cups (500 ml) white-wine vinegar
• ¾-inch (2-

Pour the vinegar into a small nonreactive pan, crumble in the chile, and add a pinch of salt. Simmer this marinade for about 10 minutes. Let cool.

Meanwhile, cut off and discard the ends from the zucchini and cut into slices ¼ inch (6 mm) thick. Heat the oil in a skillet over medium heat. Fry the zucchini slices, a few at a time, for a couple of minutes, or until golden. Remove with a s