Zucchini alla scapece

• 5 minutes to prepare • 10 minutes to fry • 2 hours to marinate • Serves 4

 

Scapece 

The Italian word Scapece derives from one of the oldest food preservation techniques known: the Escabeche.

The origin of Escabeche is likely Arab, and this recipe has been spread particularly into the Southern Spaniard and Italian regions, the most influenced areas by the Ottoman invasions.
The first written recipe
of Escabeche reaches our times' thanks to the cookbook De Re Coquinaria (I century B.C.) by Marcus Gavius Apicius: a mixture of vegetables and bluefish previously fried, then marinated in vinegar.

The Neapolitan Zucchine alla Scapece is probably the most famous Italian Escabeche.
It is a typical side dish, often also served as an appetizer, and paired with roasted fish or white meats.

The ingredients are very simple and convenient: it is believed that it was an alternative destined to the poor people.
Nowadays the Zucchine alla Scapece take its revenge on the richest competitors: it can't miss in the menu of a traditional Neapolitan restaurant worthy of that name!

Here's what you will need for the 4-serving recipe:

4 zucchini
2 cloves garlic
20 mint leaves, coarsely minced
white wine vinegar
EVO oil
salt and pepper

1. First, peel and mince the garlic
2. Rinse the mint leaves and mince them as well
3. At this point, combine the mint and the garlic with the 3 tablespoons of wine vinegar and 3 tablespoons of EVO oil, a pinch of salt, and stir with a spoon
4. Cut the zucchini into rounds about 3 mm thick
5. Now, pour the olive oil into a saucepan and heat until the oil reaches a temperature of about 180° C
6. Fry the zucchini a few at a time until golden. Place the vegetables over paper towels to drain the oil in excess
7. Finally, toss the vegetables with the marinade, and optionally with black pepper, then store into a box
8. Place the box in the fridge at least 2 hours up to 1 day before serving

Nutrition Facts are detailed in the table below. Data is provided per serving.