Saint of the day:
St. Angela of Foligno
Patron Saint of those afflicted by sexual temptation, widows
The Story of St. Angela of Foligno
Franciscan tertiary and mystic. Born in Foligno, Italy, in 1248, Angela married and had several children. Wealthy, she took part in the social events of the city until 1285, when she had a vision. Following that mystical experience, Angela became a member of the Franciscan Third Order. When her husband died, she gave away her possessions and started a community of tertiaries devoted to the care of the needy. Her visions, which were recorded by her confessor, demonstrated a mature mystical union with Christ and the gift of revelation. She is sometimes called "the Mistress of Theologians." Her tomb is in the church of St. Francis in Foligno. Many miracles have been recorded there.
Chiesa di San Francesco Foligno
Piazza S. Francesco, 5, 06034 Foligno PG
Zucchine alla Scapece
3 medium zucchini
1/2 cup white wine vinegar
5-6 fresh mint leaves, torn into small pieces
Oil for frying (olive oil is preferred, vegetable oil will work just fine)
3 cloves of garlic; peeled, cored and chopped
Slice the zucchini into thin discs. It's important that they're very dry.
To achieve this, lay them flat on a clean towel. Sprinkle them lightly with
salt and let them dry at room temperature for about an hour.
Meanwhile, prepare a simple marinade by combining the vinegar and mint.
Let it rest while you cook the zucchini.
Fill a large, deep pan with about 2 inches of oil and bring up to medium temperature
on a stovetop. When the oil is hot, test it by dropping in a single slice of zucchini.
If it begins to bubble and fry immediately, the oil is ready! Working in batches,
drop in the zucchini slices but be careful not to overcrowd the pan. Stir and flip
them occasionally, and remove them with a slotted spoon to a paper towel when
they begin to turn golden. Repeat until all of the zucchini is fried.
The dish is assembled by layering zucchini slices in a dish; we found that a flat-bottomed
bowl with about a 6-inch diameter worked well but you can easily adapt with what you have.
Keep in mind that the finished result should be about 2-3 inches tall.
Assemble a single layer of zucchini in the bottom of the dish, overlapping the slices slightly.
Sprinkle this with a bit of chopped garlic and a pinch of salt (taste the fried zucchini, you may
want to add more or less salt depending on how much you salted them to dry).
Repeat these layers until all the zucchini is used up.
Finally, pour the mint/vinegar marinade over all. Cover and let the zucchini
marinate for at least 3 hours (12 is better!). Drain the excess marinade before serving.