Zucchini alla poverella

In Puglia it’s a ritual. To be eaten immediately or stored in glass jars, here is the simple and tasty traditional recipe.

Zucchini of the Poor Lady... inexpensive and simple to make.

The Zucchini in “Scapece” style (Zucchine alla Scapece) are typical side dish of Southern Italy. They are prepared by frying the zucchini in slices and seasoning them with a marinade made with vinegar, garlic and fresh mint. It is said that the name Zucchini alla Scapece derives from the Spanish word “escabeche”, which refers to

A savory breakfast or a light lunch. These scrambled eggs with zucchini and onions are inspired by a traditional recipe from Southern Italy.

Zucchine allla poverella, has to be one of my favourite dishes from Puglia; golden discs of zucchini, with the taste of good olive oil, garlic, the summery freshness of the mint and the slight tang…

Eggplant alla Calabrese... from the region that invented Eggplant Parmigiana.

The Italian Hot Dog. There’s nothing like Nonna’s fried and marinated Zucchini alla Poverella to top your favorite barbecued hot dog this summer. If you like relish you will absolutely LOVE this! The Zucchini are fried till golden brown and then soaked in red wine vinegar, fresh garlic and lots of mint until they’re bursting with flavor.

While at the Greenmarket this weekend, I came across beautiful zucchini and their wonderfully yellow blossoms. At first, I thought I might cook them, however after a taste of their raw sweetness, I quickly decided to make a shaved zucchini salad. Simple and easy to prepare, the quality of the ingredients for this recipe are of particular importance.

A few weeks ago I paid the wonderful Nonna Angelina a visit at her daughters home in Long Island. There was no point in arguing, I was happily staying for dinner. As soon as I arrived I could smell the deliciousness in the kitchen. Nonna Angelina was working on a delightful sauce of shallots, sweet fennel sausage and mushrooms (my favorite) tossed with a bit of cream. As I swooned with every bite at dinner I knew I had to make it at home as soon as possible, using her recipe of course!

Although most of my recipes are inspired by a Nonna, this one is all my Mamma Angela! She's always been a little more "sbrigativa" in the kitchen but always ends up making something delicious in no time at all. This soup is light and delicious while still being hearty and comforting. As a true Pugliese girl I love the bitterness of the broccoli rabe against the sweetness of the split peas. I hope you do too! Make sure you serve this with a drizzle of good quality olive oil "a crudo".