PREPARATION

Clean, wash, dry and cut the marrows into rounds rather thin; wash and dry the mint, then peel and crumble garlic.

In a pan with hot oil fry the slices of marrows, a few at a time, and drain them as they become golden, then after they are well drained, place them in a serving dish. Add salt and pepper, then add the chopped garlic, extra virgin olive oil and vinegar, and finally the mint leaves.

Just stir, then let steep for about 3 hours before serving cold.