Zucchini alla Scapece is a typical Neapolitan cuisine side dish. The zucchini are cut into round slices, then fried to give them a crispy texture, and finally marinated.
To make Zucchini alla Scapece the right way, you will need to follow a few simple rules.
First of all, the zucchini must be fresh (the season is right, hurry up!). As a second rule, zucchini must categorically be dipped in the marinade while still warm. Finally, it is very important that the zucchini is not too greasy and remains crispy.
Very easy to make, Neapolitan zucchini scapece will become one of your favorite side dishes. Delicious!
for 4 servings
In a large bowl, place vinegar with equal amounts of oil, a pinch of salt, fresh mint leaves and the peeled and sliced garlic. Set aside to marinate.
Wash the zucchini and cut them into rounds about 3 - 4 mm thick.
In a large frying pan, heat plenty of seed oil and fry the zucchini when it comes to temperature.
Dip and let them fry for about 2 minutes. They should be crispy and golden brown.
Drain and dry well.
Dip the zucchini in the scented emulsion, taking care to turn them well in order to season them all. Evaluate at the moment if they still need a little oil-vinegar or salt.
Remember that they must be seasoned, but not soft!
Let them marinate for at least 1 hour before serving. If you like, add a sprinkling of pepper.