LISA'S GRILLED ZUCCHINI

For 4-6 servings       Appetizer  

Countess Lisa Contini is one of the greatest home-cooks in Tuscany. Her husband Count Ugo, and many of her seven children work at the family winery and her table is always set for 12 to accommodate visiting family and friends, there to taste Tenuta di Capezzana’s fine wine. Count Ugo complains in jest that Lisa’s cooking is so good that wine taster forget to focus on the wine. The Estate’s extra virgin olive oil, a personal favourite, is an important element of Lisa's cucina . She cooks in an easygoing style, changing recipes according to what’s in the garden and is hard to pin down about quantities. But recipe is too easy and all the ingredients are visible. Lisa slices her zucchini with an electric meat slicer, I use the 3-mm blade of my Cuisenaire like a mandolin. She grills the slices on a ridged grill pan, marinates with Capezzana’s fine extra virgin olive oil, garlic and parsley, and serves the zucchini at room temperature.' Leftover zucchini submerged in extra virgin olive oil will keep for a week in the refrigerator' says Lisa.

Cut the ends off the zucchini and slice lengthwise into thin slices.
Lightly oil a ridged cast-iron grill and place over high heat. Grill the zucchini slices for 2-3 minutes on each side, turning with tongs.
Put the zucchini slices on a serving platter, sprinkle with the garlic and parsley, season with salt and pepper, and drizzle with oil. Serve at room temperature.