Fried courgettes with mint and vinegar (Zucchine alla scapece)

1. Wash the courgettes, trim the ends and slice into rounds about 5 mm thick; spread them out on kitchen paper and let them dry out a little for 30 minutes.

2. Heat the oil in a frying pan and fry the courgette slices in batches, in a single layer, for 2-3 minutes per side until golden and tender.

3. Lift them out with a slotted spoon onto kitchen paper and season lightly with salt while still warm.

4. Layer them in a shallow dish: between each layer scatter a few thin slices of garlic and some torn mint leaves, and sprinkle with a little white wine vinegar.

5. Top with the remaining mint and vinegar, then cover and leave at room temperature for at least 2 hours so the flavours can blend.

6. Serve at room temperature alongside roast meat, fish or simply with a slice of bread.

Tip: A Neapolitan side dish whose name is related to the Spanish "escabeche" (vinegar marinade); it's even better the next day and keeps covered in the fridge for 3 days - let it come back to room temperature before serving.