1 lb. zucchini
One tbs. extra-virgin olive oil
Two tbs. vinegar
One sprig mint, finely chopped
How to make the Zucchini In Scapece – Marinated Zucchini:
Wash, slice, pat dry, and fry the zucchini in oil when golden brown removes from oil and rid of excess fat on a paper towel. Arrange in a serving platter and flavor with vinegar mixed with chopped mint—salt and pepper to taste.
Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.
Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.
You can reach Enrico at firstname.lastname@example.org.