Zucchini scapece are one of the tastiest side dishes there is and are of Campania origin.
The name a scapece or alla scapece is probably traced back to the time of Spanish domination, to the term escabeche which means to soak. In fact, the fried courgettes are dipped while still hot in an emulsion of oil, wine vinegar, parsley and garlic.
Zucchini 500 g
Extra virgin olive oil 70 g
White wine vinegar 40 g
2 cloves garlic
Salt up to 20 g
Preparing the zucchini alla scapece is simple. Wash the courgettes and trim them, then cut them into slices of about 3-4 mm.
Fry them in boiling olive oil, a few at a time, until golden (about 5 minutes), then drain with a slotted spoon.
Transfer them hot to a plate and season them by hand with a marinade prepared with extra virgin olive oil, vinegar, salt, pepper, sliced garlic and mint leaves.
Continue in this way in layers and let them rest for a couple of hours before serving.
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