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

B - Blueberry Cucumber Salsa

C - Crispy Curry Fried Chicken

D - Dying for Chocolate Chocolate Cake

E - Eton Mess

F - Fish In A Jar

G - Golden Pillow Hee Ban

H - Hummingbird Cake

I - Ice Cream Sandwiches

J - Jersey Style Hot Dog

K - Kahlua Mocha Ice Cream
L -  Light and Soft Japanese Cheese Cake
M - Ma'moul
N - Nettle Quinoa Tart
O - Oriental Pasta Salad
P - Pan de Mango
Q - Quinoa Pizza Balls
R - Rainbow Connection Cupcakes
S - Strawberry Yoghurt Ice Cream
T - Telosma Cordata Eucheuma Jelly
U - U-Never Fail Cheesecake
V - Vanilla and Cream Cheese Pound Cake
W - Watermelon Sorbet
X - X'tra Good Apple Walnut Bundt Cake
Y - Yakon Kelp Soup
Z - Zucchine in Padella con Aceto e Peperoncino

(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 :

My Meatless Mondays hosted by My Sweet and Savory

See Ya In The Gumbo hosted by Ms. enPlace

Cook-Your-Books #1 hosted by Kitchen Flavours

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.

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