zucchine alla scapece

Le zucchine alla scapece sono un delizioso contorno, fresco ed estivo. Una tipica ricetta napoletana, semplice nel procedimento e negli ingredienti, che regala una pietanza molto stuzzicante.&nbsp;

Zucchine alla scapece

800 g di zucchine

spicchi d'aglio

cucchiai di aceto bianco

menta fresca

olio extravergine di oliva

sale

pepe

Preparare le zucchine alla scapece è semplice. Lavate le zucchine e spuntatele, quindi tagliatele a fette di circa 3-4 mm. Friggetele in olio d'oliva bollente, poche alla volta, fino a quando saranno dorate (circa 5 minuti), quindi scolatele con un mestolo forato.

Trasferitele calde all'interno di un piatto e conditele a mano a mano con una marinata preparata con olio extravergine di oliva, aceto, sale, pepe, aglio a fettine e foglie di menta. Proseguite in questo modo a strati e fatele riposare per un paio d'ore prima di servirle.

Zucchine alla scapece is a traditional Neapolitan recipe made with fried zucchini seasoned with an emulsion of vinegar, garlic and fresh mint. Zucchini scapece is a very tasty, fresh and aromatic dish. Although you can make it all year round, it’s a typical summer dish that you should eat cold or at room temperature. This side dish can be served with fish or meat main courses. If you serve zucchini alla scapece with cured meats and cheeses, they become an inviting antipasto (appetizer) to serve with croutons or slices of fresh bread.

Zucchine alla Scapece (Fried Zucchini with Mint and Vinegar)

500 g (1,1 pound) of zucchini

liter (4 cups) of extra virgin olive oil.

ml (4 tablespoons) of white wine vinegar

garlic

mint

salt

Clean the zucchini

Wash the zucchini and cut off the ends. Then, on a cutting board, cut the zucchini into rounds about 5 mm (1/5 inch) thick, they should not be very thin.

Dry the zucchini

Place the zucchini in a colander and sprinkle them with fine salt, which will help and speed up the release of their water. Leave to drain for at least 30 minutes. The zucchini are ready to fry when they have a slightly “wrinkled” appearance. After 30 minutes, rinse the zucchini under running water to remove some of the salt.

Chop the mint

Dry the zucchini with a kitchen towel. While the zucchini are drying, prepare the marinade dressing. Chop the mint leaves on a cutting board.

Make the marinade

Peel the garlic cloves, cut them in half and remove the middle core. Then slice them finely. Place the chopped mint and garlic in a bowl, add the white wine vinegar and about 70 ml (about 5 tablespoons) of extra virgin olive oil. Stir and set aside.

Fry the zucchini

Fry the zucchini a few at a time. Use a skimmer to move the zucchini during frying to ensure even cooking. Remove the zucchini from the oil with a skimmer when they are well colored. This will take about 3-4 minutes. Leave them on paper towels for a while to drain off any excess oil.

Serve

In the bottom of a bowl, place some of the mint and vinegar marinade. Then add a layer of fried zucchini while still hot. Continue in layers until you run out of ingredients. Leave to rest for at least an hour. Zucchine alla Scapece are ready! Decorate with some fresh mint leaves and serve.

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Zucchine alla Scapece (Fried Zucchi...

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