Zucchini a Pullastiello

Zucchini “a pullastiello” is a classic dish from Neapolitan tradition. It consists of fried zucchini topped with a fresh tomato sauce, with the addition of basil and garlic. Here is the recipe for preparing zucchini “a pullastiello”:

Ingredients

• 4 medium zucchini
• Oil for frying
• Salt

For the sauce:

• 400 g peeled tomatoes
• 2 garlic cloves
• Fresh basil (as needed)
• Salt (as needed)
• Extra virgin olive oil (as needed)

Preparation

1. Start by washing the zucchini and cutting them into slices that are not too thick.
2. Heat plenty of seed oil in a frying pan to fry the zucchini. Once the oil is hot, fry the zucchini slices until they turn golden and crispy. It is important not to overlap the zucchini too much during frying to prevent them from sticking together or cooking unevenly.
3. Once fried, remove the zucchini from the oil with a slotted spoon and place them on paper towels to absorb excess oil. Lightly salt them.
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. Let the tomato sauce cook for about 10 minutes over medium heat, adding salt to taste and a few basil leaves torn by hand. This will help release the basil aroma into the sauce.
6. Once the sauce has thickened, pour it over the fried zucchini and serve immediately.

Zucchini a pullastiello can be enjoyed both hot and at room temperature. They are perfect as an appetizer or as a side dish for meat dishes.

Curiosities

The term “pullastiello” comes from Neapolitan and refers to something made quickly, almost casually. This highlights how the recipe is simple and quick to prepare, without forgetting the flavors and aromas of Neapolitan tradition.