Thursday, June 27, 2013

Zucchine in Padella con Aceto e Peperoncino (Pan-Fried Zucchini with Vinegar and Chilli Pepper) : The Picnic Game

I am "going" on a picnic and I'm bringing an appetizer beginning with the letter Z, ....  for Zucchine in Padella con Aceto e Peperoncino. This is the third yummy I'm bringing, to share with everyone at The Picnic Game. For those of you who are familiar with Louise, the lovely lady from Months of Edible Celebrations, would know about this on-line picnic called, The Picnic Game, that Louise is hosting each June, with the final round-up on 1st July. 

And I'm "going" on a picnic with Louise and all the lovely ladies who has joined in the fun.  This is my third submission to The Picnic Game. June 18th is International Picnic Day and Louise has invited us for a picnic game for the month of June. The game is played by selecting a letter and you are supposed to make some food beginning from your chosen letter, to the picnic. The chosen letter will be confirmed and assigned to each person by Louise, like in my case, I chose the letter Z, and it is for Zucchine in Padella con Aceto e Peperoncino. And that's not all, each of us must list what the other persons before your letter, are bringing! It is a fun on-line picnic game!





I'm going on a picnic and I'm bringing ............
A - Aloo Gobi
(I will update as we go along into The Picnic Game)


Zucchine in Padella con Aceto e Peperoncino is the name of this dish in Italian, it sounds so beautiful in Italian. Or in English, Pan-Fried Zucchini with Vinegar and Chilli Pepper, which does sound delicious with these two ingredients, vinegar and chilli pepper. This recipe is taken from the book "Best of The Best", a book on the best recipes from the 25 best cookbooks of the year. I bought this cookbook during the BBW booksale last December and since my personal challenge is to try out at least one recipe from each of the books that I bought, this marks the first recipe that I'm trying from this book. According to "Best of The Best" cookbook, this recipe is taken from "Biba's Italy" by Biba Caggiano, which I have never of before, but now am rather curious to her other recipes.


This is a rather simple dish. The recipe calls for whole lightly crushed garlic to be fried until brown, just to flavour the oil, and then the garlic are discarded. I love garlic, and did not want to discard them, so I tweaked it by chopping the garlic finely and fry together with the first batch of sliced zucchini, removing them together to a plate, and continue to fry the rest of the zucchini in the remaining oil. Once the zucchini are fried, put them back into the pan, season with salt and a generous amount of red pepper flakes. Red-wine vinegar is added and stir until almost evaporate. Since I do not have fresh parsley on hand, I have used the dried ones. 


I was rather surprised that this simple dish can be so tasty. The zucchini still has the bite to it. I like the salty and sourness of this dish, which according to the chef, this dish can be served as an appetizer or a good side dish with grilled meat or fish. I love eating it as an appetizer, quite addictive actually! It is like eating warm pickles! If you like pickles, you would like this!

Thank you Louise, for organizing this picnic!
See you at the picnic, everyone! I'm bringing an appetizer, Zucchine in Padella con Aceto e Peperoncino, delicious Crispy Curry Fried Chicken and dessert, Kahlua Mocha Ice Cream. I'll be bringing lots! So there will be seconds for everyone!  :)



And I'm also linking this post with :
Ms. enPlace

 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg



Zucchine in Padella con Aceto e Peperoncino
(Pan-Fried Zucchini with Vinegar and Chili Pepper)
(adapted from : "Best of The Best" cookbook, from Biba's Italy)
Serves 4
1/4 cup extra-virgin olive oil
2 large garlic cloves, peeled and lightly crushed
1-1/2 pounds zucchini, the smallest you can find, washed, dried, ends trimmed, and cut into 1/4-inch-thick rounds
salt to taste
1 small red peperoncino, finely shredded, or crushed red pepper flakes to taste
2 to 3 tablespoons red-wine vinegar
1 tablespoon chopped fresh flat-leaf parsley

Heat the oil in a large frying pan or skillet over medium-high heat. When the oil is hot but not yet smoking, add the garlic and cook until golden brown on both sides, 2 to 3 minutes. Discard the garlic. Add the zucchini without crowding (fry in 2 batches if needed) and cook, stirring and turning the zucchini until golden brown on both sides, about 2 minutes.

Season with salt and the peperoncino or pepper flakes. Add the vinegar and stir until almost all evaporated, 1 to 2 minutes. Stir in the parsley, taste, and adjust the seasoning. Serve warm or at room temperature.

#58/100

19 comments:

  1. Is it tomorrow already, lol? I must say Joyce, as I see the list of dishes near completion, it sure does look mighty impressive!

    We so appreciate you taking on a third dish to bring to the Picnic Game. You WERE up to the challenge and I'd say you did a fabulous job. (I happen to like cold zucchini, which is amazingly tasty when seasoned like this:) So glad I'm plopping by you!

    I so adore Best of the Best books for reasons such as this recipe. Although I am a somewhat fan of Biba Caggiano, I have few of her books, perhaps one "oldie", and I probably wouldn't buy one. Those books are a great way to "taste" the best of the best and look, we are now going to have one of those bests at our picnic!

    Thank you, Joyce...

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  2. Hi Joyce,
    I love zucchine we ... this is a must try , never had it this way. I will spread my blanket close to you .What fun we will have.

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  3. Joyce I love zucchinis and this look amazing!

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  4. Thank you for linking this week, Joyce. I'm with you--I wouldn't like to toss out garlic! The cooking method for the zucchini is interesting and the dish is beautiful. Pretty good-looking picnic food!
    Michelle @Ms. enPlace

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  5. What a delicious Zucchini dish, Joyce! Would love to try some when I visit the picnic :)

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  6. you're bringing 3 dishes! I'll bring an empty stomach and will be wearing a big hat! see you there!

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  7. ivy sew http://simplybeautifulhealthyliving.blogspot.comThursday, June 27, 2013

    Hi Joyce, this is special. I am coming with an empty stomach :)

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  8. Oh wow! this not only sounds lovely but looks so yummy! O.kay set, I sit with you ya at the picnic . I'll bring some Peony for you. What do you say? ;)

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  9. Joyce, in my own words, I'm saying this...this looks SHIOK!!!! With the warm weather, this is definitely tantalising in every way :)

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  10. Looks delicious! I wonder if I could substitute the wine vinegar for other type of vinegar?

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    Replies
    1. Good morning Jeannie,
      Yes, you can. Adjust the amount to the sourness you like.

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  11. Zucchini is one of my favorites!

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  12. Joyce , this dish looks mouthwatering ! Simple yet full of wonderful flavors :)

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  13. Oh this dish looks and sounds so good…I want to be sitting by you at the picnic!

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  14. You turned the zucchini into the best treat. It can be so plain but with the right additions, you get your dish which I hope you share with me.

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  15. Your zucchini dish looks simply tempting. I'm bringing some home with me too. lol. >o< Have fun at the party!
    Cheers, Kristy

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  16. I always say a person can never have too many zucchini recipes! Thanks for bringing this to the picnic!

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  17. Oh my. I was just talking about how I love zucchini...

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