Zucchini Carpionata

Preparation:

Preparation: Wash the courgettes and cut them into strips; fry them in a pan with olive oil. Then pass them on absorbent paper and lightly salt them. Arrange them in a bowl. Now prepare the carpione. Pour the olive oil into a saucepan, add a pinch of salt, the sage and mint leaves and the crushed garlic cloves; then bring to the boil and let the garlic fry briefly, in any case until golden brown. At this point add the vinegar and simmer again for a handful of seconds. Throw the very hot soused on the courgettes and let it rest. Serve the soused cold. The scents of sage and mint make the dish pleasant. Recommended wine: Langhe Favorita.