ZUCCHINI A SCAPECE are a classic of Neapolitan cuisine, an ancient and very fragrant side dish that evokes hot summers and family lunches. The recipe, humble in origin but full of character, calls for frying zucchini sliced into rounds, which are then marinated in an emulsion of vinegar, garlic and fresh mint.
The result is a dish with intense, aromatic flavor, where the sweetness of the fried zucchini blends with the sharp note of the vinegar and the freshness of the mint, creating an irresistible balance. Perfect served cold, ideally the day after preparation, zucchini a scapece are excellent as an appetizer, a summer side dish, or as an accompaniment to meat or cheese dishes.
A simple dish, yet surprisingly rich in identity: every bite smells of sun, tradition and togetherness.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 4 Hours
- Preparation time: 10 Minutes
- Portions: 4Servings
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 21 oz zucchini (about 4–5 medium zucchinis)
- 2 cloves garlic
- 20 leaves mint
- 4 tbsp white wine vinegar
- 3 tbsp extra virgin olive oil
- to taste salt
- 1 1/4 cups sunflower oil (for frying)
To make zucchini a scapece you will need
- 1 Pan
- 1 Cutting board
- 1 Knife
- 1 Small bowl
- Paper towels
Preparation — zucchini a scapece
Wash the zucchini and cut them into thin rounds (about 1/8 inch). Heat plenty of sunflower oil in a pan and fry the zucchini in batches until golden brown.
Drain them on paper towels to remove excess oil.In a bowl place the garlic cloves with the green germ removed and roughly chopped or sliced, the chopped mint leaves, the vinegar, the extra virgin olive oil and the salt.
Mix everything well until you obtain an emulsion. Taste and, if necessary, adjust the salt.
Arrange the zucchini in a bowl or baking dish and dress them with the marinade.Let the zucchini a scapece marinate for at least 3–4 hours in the refrigerator. Even better if you prepare them the day before, so all the ingredients can blend perfectly.
Tip
Before serving, take them out of the fridge about 15–20 minutes beforehand to enjoy them at room temperature: the flavors will be more balanced and harmonious.
