Zucchine a pullastiello

The “a pullastiello” zucchini is a traditional dish from Naples. It consists of fried zucchini dressed with a fresh tomato sauce, with the addition of basil and garlic. Here is the recipe for preparing zucchini “a pullastiello”:

Ingredients

• 4 medium zucchinis
• Oil for frying
• Salt

For the sauce:

• 400 g of peeled tomatoes
• 2 cloves of garlic
• Fresh basil (to taste)
• Salt (to taste)
• Extra virgin olive oil (to taste)

Preparation

1. Start by washing the zucchinis and cutting them into not too thick rounds.
2. Heat a generous amount of seed oil in a pan to fry the zucchinis. Once the oil is hot, fry the zucchini rounds until they become golden and crispy. It is important not to overlap the zucchinis too much during frying to prevent them from sticking to each other or not cooking evenly.
3. Once fried, remove the zucchinis from the oil with a slotted spoon and place them on paper towels to remove excess oil. Sprinkle them lightly with salt.
4. To prepare the sauce, take the peeled tomatoes and roughly chop them. In a pan, heat a drizzle of extra virgin olive oil with the garlic cloves to flavor it. When the garlic is golden, remove it and add the chopped tomatoes.
5. Cook the tomato sauce for about 10 minutes over medium heat, adding salt to taste and some hand-torn basil leaves. This will help release the aroma of the basil into the sauce.
6. When the sauce has thickened, pour it over the fried zucchini and serve immediately.

The zucchini a pullastiello can be enjoyed both hot and at room temperature. They are perfect as a starter or as a side for meat dishes.

Curiosity

The term “pullastiello” comes from Neapolitan and indicates something made quickly, almost offhand. This emphasizes how the recipe is simple and quick to make, but without forgetting the flavors and aromas of the Neapolitan tradition.