easyTime:<30 minsServes:4-6
This is based on a recipe from an old Italian friend who always added this to her antipasto spread during zucchini season. I have simply dressed it up further with fluffy tarama,briny bottarga (you could also use salmon roe) and pistachios.
The key,though,is how this humble vegetable is transformed when fried,developing a richer flavour and rounder mouthfeel.
The simplest of dressings,relying on good oil and lemon juice,the bright freshness of herbs and a flush of flavour and heat from the dried chilli,complete the picture.
Serve this as a side or a starter.
*Bottarga,the dried roe of grey mullet,is best known as a Sardinian delicacy,but there are similar preparations around the Mediterranean and in Asia. It’s available at specialty Italian grocers and can also be ordered online.