The zucchini alla scapece is a typical side dish from Neapolitan cuisine, perfect for accompanying any main dish or on a simple bruschetta.
The term “scapece” dates back to the time of Spanish domination, precisely to the term escabeche which means to soak or marinate. In this preparation, the zucchini, once fried, are left to marinate in an emulsion of extra virgin olive oil, white wine vinegar, garlic, and mint leaves.
Here’s a tip: when you fry zucchini to prepare spaghetti alla Nerano, make extra and use some for the pasta sauce and some for the scapece, so you prepare two recipes in one go.
Now take a minute to read the recipe and then…let’s cook and eat!!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 3 Roman zucchini
- 2 tbsps extra virgin olive oil
- 2 tbsps white wine vinegar
- to taste fine salt
- 1 clove garlic (sliced)
- leaves mint (or pennyroyal)
- to taste peanut oil
Tools
- 1 Mandoline
- 1 Cutting Board
- 1 Pan
- 1 Slotted Spoon
- 1 Paper Towels
- 1 Plastic Wrap
- 1 Frying Strainer
Steps
Preparing zucchini alla scapece takes very little time.
Start by washing, drying, and trimming the zucchini, then slice them into rounds 1/8 inch thick using a knife or mandoline.
Pat the zucchini dry with a paper towel, and meanwhile, heat the peanut oil in a pan.
Once the oil is hot, fry a few zucchini at a time, and when they are golden, remove them with a slotted spoon and place in a frying strainer.
While the zucchini cool slightly, prepare the dressing.
In a bowl, pour the extra virgin olive oil and vinegar, add a clove of sliced garlic, mint leaves, and salt.
Mix with a fork or small whisk to create an emulsion.
Transfer the zucchini to a serving plate, drizzle with the dressing, and mix well.
Cover the zucchini alla scapece with plastic wrap and refrigerate for at least three hours to allow flavors to meld. It’s even better to prepare them the day before.
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