zucchini alla scapece

Zucchini alla Scapece

zucchini

garlic

mint leaves

tsp red chili flakes

red/white wine vinegar (130 ml)

extra virgin olive oil (230 ml)

Rinse the Zucchini

Rinse the zucchini under cold water. Pat dry, trim top and bottom. Slice on an angle and make 1/8 inch rounds.

Preparing the Zucchini

Lay on a cookie sheet covered with parchment paper. Lightly sprinkle salt on all the zucchini rounds. Place in the sun for a few hours. Rounds will release water and will dehydrate.

Step to layout for frying

In a large frying pan being oiled to 350°F, (180°C) fry the zucchini until golden.  Drain on a paper towel.

Serving Zucchini

In a serving fish lay the first layer of fried zucchini. Add sliced garlic, mint, red chili flakes, some vinegar, and oil. Continue until all zucchini are used.

Flavorful recipe

Let it rest for at least 2 hours before serving so that the flavors come together.

https://www.youtube.com/watch?v=f5_DbnZuf3k

Great recipe for a side dish with Zucchini alla Scapece. This is my hometown's common side dish for any occasion during the summer months. It is also very common in the entire Naples region.

Ingredients:
3 large zucchini 
3 to 5 cloves of garlic 
Fresh mint leaves 
1/2 tsp red chili flakes 
1/4 cup red/white wine vinegar (130 ml)
1/4 cup extra virgin olive oil (230 ml)
2 cups oil for frying vegetable/sunflower/canola/olive oil (480 ml)

Directions:
Step#1- Rinse the zucchini under cold water. Pat dry, trim top and bottom. Slice on an angle and make 1/8 inch rounds. 
Step#2- Lay on a cookie sheet covered with parchment paper. Lightly sprinkle salt on all the zucchini rounds. Place in the sun for a few hours. Rounds will release water and will dehydrate. 
Step#3- In a large frying pan being oiled to 350°F, (180°C) fry the zucchini until golden.  Drain on a paper towel. 
Step#4- In a serving fish lay the first layer of fried zucchini. Add sliced garlic, mint, red chili flakes, some vinegar, and oil. Continue until all zucchini are used. 
Step#5- Let it rest for at least 2 hours before serving so that the flavors come together. 

Even better the next day! 

To print the recipe: https://alessandrasfoodislove.com/zucchini-alla-scapece/

Buon appetito

Zucchini alla Scapece -Have you eaten this recipe? Popular Neapolitan VEGAN side dish.

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

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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