Fusilli con le Zucchine a Scapece from Marcella's Italian Kitchen by Marcella Hazan
Looking into the origin of a dish is sometimes like looking into a telescope that contracts history rather than distance. The zucchini used here as sauce for fu
Ingredients
- Vegetable oil for frying
- 3 tablespoons red-wine vinegar
- 1 teaspoon garlic chopped very fine
- 10 to 15 fresh mint leaves, torn by hand into small bits
- ⅓ cup extra virgin olive oil
- Black pepper in a grinder
- 1 pound fusilli
- Salt
- 3 pounds fresh, glossy zucchini
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