Zucchine alla Scapece

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Zucchine alla Scapece

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Ingredients

Adjust Servings:
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

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Ingredients

Directions

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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!

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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

Tips

Zucchine alla Scapece can be stored in the refrigerator, in an airtight container, for 1-2 days.

Eatsitaly

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