Perfect Panini: Zucchini Alla Scapece in Panelle - Appetito

Name: Perfect Panini: Zucchini Alla Scapece in Panelle - Appetito
Total time: 80 min
Ingredients: 2 pounds small zucchini, (about four zucchini, approximately 8-oz each) washed and dried; 1 tablespoon sea salt; 4 cloves garlic, peeled and thinly sliced; 6 tablespoons finely chopped fresh mint leaves; 6 tablespoons white wine vinegar (or red); Extra Virgin Olive Oil (this is a good time to use older vintages of olive oil that have been hanging out in the back of your cabinet); 2 tablespoons plus ¼ cup extra virgin olive oil; 1 small onion finely diced (about ¾ cup); 3 cloves garlic, minced (about 2 tablespoons); 1 teaspoon minced rosemary; 3 cups water; 1 ½ cup chickpea flour; ⅛ tsp salt and more to taste; Vegetable or Olive Oil for frying

appetitomagazine.com

A sandwich combining zucchini alla scapece with chickpea fritters in lieu of bread, from the mind of Portland chef Cathy Whims.

View full recipe on appetitomagazine.com

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Ingredients

2 pounds small zucchini, (about four zucchini, approximately 8-oz each) washed and dried
1 tablespoon sea salt
4 cloves garlic, peeled and thinly sliced
6 tablespoons finely chopped fresh mint leaves
6 tablespoons white wine vinegar (or red)
Extra Virgin Olive Oil (this is a good time to use older vintages of olive oil that have been hanging out in the back of your cabinet)
2 tablespoons plus ¼ cup extra virgin olive oil
1 small onion finely diced (about ¾ cup)
3 cloves garlic, minced (about 2 tablespoons)
1 teaspoon minced rosemary
3 cups water
1 ½ cup chickpea flour
⅛ tsp salt and more to taste
Vegetable or Olive Oil for frying