Fried zucchini, mint and chilli salad with taramasalata and bottarga

Name: Fried zucchini, mint and chilli salad with taramasalata and bottarga
Cook time: 30 min
Yield: 4-6
Cuisine: Italian
Ingredients: 6 zucchini (use white, green or yellow, or mix it up); 60ml extra virgin olive oil; juice of ½ lemon; olive oil for shallow frying; salt flakes and freshly groundblack pepper; 2 handfuls of mint leaves, torn; 1 handful of parsley leaves,roughly chopped; 1 tsp dried chili flakes; 200g white taramasalata; 30g pistachio kernels, chopped; ¼ lobe of bottarga*

Karen Martini

March 31, 2023

Serve this fried zucchini salad as a side or a starter.William Meppem

easyTime:< 30 minsServes:4-6

This is based on a recipe from an old Italian friend who always added this to her antipasto spread during zucchini season. I have simply dressed it up further with fluffy tarama, briny bottarga (you could also use salmon roe) and pistachios.

The key, though, is how this humble vegetable is transformed when fried, developing a richer flavour and rounder mouthfeel.

The simplest of dressings, relying on good oil and lemon juice, the bright freshness of herbs and a flush of flavour and heat from the dried chilli, complete the picture.

Serve this as a side or a starter.

Ingredients

6 zucchini (use white, green or yellow, or mix it up)
60ml extra virgin olive oil
juice of ½ lemon
olive oil for shallow frying
salt flakes and freshly ground
black pepper
2 handfuls of mint leaves, torn
1 handful of parsley leaves,
roughly chopped
1 tsp dried chili flakes
200g white taramasalata
30g pistachio kernels, chopped
¼ lobe of bottarga*

Method

Step 1
Halve zucchinis lengthways, then cut into 1cm-thick slices.
Step 2
Combine the 60ml oil and lemon juice and set aside.
Step 3
Preheat 4cm of oil in a large frying pan or deep pot over high heat for about 4 minutes. Cook the zucchini in four batches for 4–5 minutes until golden, then drain on kitchen paper, seasoning with the salt flakes and pepper as they come out of the oil.
Step 4
Once the zucchini has cooled a little, add to a bowl with the mint, parsley and chilli. Toss to combine.
Step 5
Spread the taramasalata onto a platter and drop the zucchini on top. Pour over the lemon dressing, sprinkle over the pistachios, then finely grate the bottarga over the top.

*Bottarga, the dried roe of grey mullet, is best known as a Sardinian delicacy, but there are similar preparations around the Mediterranean and in Asia. It’s available at specialty Italian grocers and can also be ordered online.