Ingredients
-
1 Kg Zucchini
-
3 tablespoons Water
-
A few small leaves Mint
-
As you like Salt
-
1 clove Garlic
-
3 tablespoons white wine Vinegar
-
As you like Extra virgin olive oil
Directions
Zucchine alla Scapece is a simple and tasty side dish typical of Neapolitan cuisine. Zucchini are cut into rounds, fried in extra virgin olive oil and then seasoned with an emulsion of white wine vinegar, garlic and fresh mint for a fresh and fragrant dish. The term scapece, from the Spanish escabeche (“to soak”), stands for a method of preserving food (fish, meat and then also vegetables) that was used as far back as ancient Roman times.
Zucchine alla Scapece lend themselves to accompany any fish or meat second course, but they are also excellent as an appetizer, paired with croutons or slices of fresh bread. They are also ideal for making one of the most beloved dishes in Campania, spaghetti alla Nerano. Here we offer the traditional recipe that involves boiling water and vinegar, a process that can dampen the acidic note of the vinegar, for a sweeter and more delicate end result.
For a dish with more intense flavors, we recommend that you let the zucchini marinate for at least 24 hours and enjoy them the next day. For a lighter version, you can grill the zucchini on a hot griddle instead of frying them. If desired, you can add your favorite aromatic herbs: basil, oregano, thyme or parsley.
Find out how to make Zucchine alla Scapece by following the step-by-step process and tips. As always, remember to leave a comment on the recipe below and maybe even a review with a photo of your work!
Steps
|
1
Done
|
Wash the zucchini and then trim them. |
|
2
Done
|
Cut them into slightly thick rounds. |
|
3
Done
|
Fry zucchini in hot oil until golden brown. |
|
4
Done
|
Drain the zucchini on paper towels, then scoop them into a bowl. |
|
5
Done
|
Add salt in the amount you prefer. |
|
6
Done
|
Add a few small mint leaves. |
|
7
Done
|
In a small saucepan, pour the water. |
|
8
Done
|
Add white wine vinegar. |
|
9
Done
|
Add garlic after peeling and chopping it. |
|
10
Done
|
Boil for a few minutes. |
|
11
Done
|
Now pour the liquid into the bowl with the zucchini. |
|
12
Done
|
Also add three tablespoons of frying oil. |
|
13
Done
|
Gently stir with a spoon. |
|
14
Done
|
Cover with plastic wrap and let rest in the refrigerator for an hour or so. |
|
15
Done
|
Transfer the zucchini to a serving platter. Complete with more mint leaves and serve. |
|
16
Done
|
TipsZucchine alla Scapece can be stored in the refrigerator, in an airtight container, for 1-2 days. |
