Zucchine alla scapece

[albiston]

Zucchine alla scapece

Serves 10 as Hors d'oeuvreor 6 as Side.

Scapece is a common method in Southern Italy for preserving vegetables and fish. In the Neapolitan tradition anchovies, aubergines or carrots are used for scapece, but the most common ingredient is zucchini.

The traditional oil for frying the zucchini is olive. It might seem like a waste to use olive oil, but I find it does make a difference in taste. You don't need to fill a fryer with oil. A flat wide pan with 2 cm deep of oil will do fine. You can also keep the oil, filtered and refrigerated, and use it for vegetable dishes such as ratatouille. It will add a little extra taste to the dish.

The cooking of the water vinegar solution has the function of reducing the strength of the wine vinegar. Depending on how long you cook it the scapece will end up being more or less sour. I use about 5 minutes but some recipes call for 10.

• 2 kg medium zucchini
  
• 2/3 c white wine vinegar
  
• 2/3 c water
  
• 2 garlic cloves, chopped
  
• 1 handfull of mint leaves
  
• olive oil for frying
  
• salt and pepper
  

Slice the zucchini into 3-4 mm thick rounds. Place the sliced zucchini in a colander sprinkling with salt. After 1-2 hours rinse them and pat them dry.

Heat the oil (to about 200C) and fry the zucchini in batches. The zucchini are done once they start to brown slightly. Remove the first batch of zucchini and arrange them them in one or more layers in a serving bowl. Sprinkle some pepper and place a few mint leaves and garlic slices between each layer. Continue till all zucchini are done. Sprinkle two tablespoons of the frying oil on top.

Place water and vinegar in a small pot and bring to boil. Reduce the heat so the liquid just simmers for another five minutes. Pour onto the zucchini and leave to rest at room temperature for at least 24 hours before eating. The water/vinegar mixture should be just enough to fill the gaps between the zucchini. After 3-4 days the flavor is at its best.

Serve as an appetiser, alone or together with other Italian style antipasti, or as a side for fatty meat dishes.

Keywords: Appetizer, Side, Vegetarian, Vegetables, Italian

( RG1159 )