Sicilians are masters at offering vegetables with a sweet and sour taste, something called agrodolce which means just that, sour and sweet. We find it used in main dishes too for fish. Mixed vegetables are also treated this way. Zucchini in Mint Sauce Serves 4 3 medium zucchini, sliced lengthwise Vegetable oil for frying 1/4 cup sugar 1/2 cup rice wine vinegar 1/2 teaspoon hot red pepper paste or dried pepper flakes 1 clove garlic, minced 3 or 4 sprigs fresh mint, leaves only salt and pepper to taste In a small saucepan combine the sugar and vinegar and heat until sugar dissolves. Stir in pepper paste and mint leaves and remove from heat and pour into serving dish and stir in the garlic. Fry the zucchini until lightly browned on each side, then drain the slices on paper towels. Add the slices to the marinade and turn them once. Cover and allow to marinate at room temperature for a couple of hours before serving.
Posted on: Wed, 17 Dec 2014 15:00:00 +0000
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