The method of preserving food by marinating it in vinegar and oil has been used for centuries as a way to extend the shelf life of perishable items before the advent of refrigeration. In Naples, “alla scapece” became synonymous with marinating fried vegetables. This became especially true for zucchini marinated in vinegar, oil, garlic and mint. This method not only added flavor but also acted as a natural preservative.
Zucchine alla Scapece is traditionally prepared during the summer months when zucchinis are in abundance. The dish is often served as an antipasto (appetizer) or a side dish, highlighting the fresh produce of the season.
Ingredients:
4 medium zucchinis
1 cup white wine vinegar
1/2 cup extra virgin olive oil
2 cloves garlic, thinly sliced
Fresh mint leaves, chopped
Salt and pepper to taste
Vegetable oil for frying
Instructions:
Prepare the Zucchinis: Wash the zucchinis and cut them into thin rounds, about 1/4 inch thick.
Fry the Zucchini: In a large frying pan, heat enough vegetable oil to cover the zucchini slices. Once the oil is hot, fry the zucchini slices in batches until they are golden brown and crispy.
Remove the fried zucchini from the oil and place them on paper towels to drain any excess oil.
Marinate the Zucchini: In a bowl, mix the white wine vinegar, extra virgin olive oil, thinly sliced garlic, chopped mint leaves, salt and pepper.
Layer the fried zucchini in a dish, pouring some of the marinade over each layer. Ensure that all the zucchini slices are well-coated with the marinade.
Rest and Serve: Cover the dish and let it sit in the refrigerator for at least a few hours, preferably overnight, to allow the flavors to meld together.
Serve the zucchini cold or at room temperature, garnished with additional fresh mint leaves if desired.
Enjoy your Zucchine alla Scapece with crusty Italian bread, making sure to dip it in the marinade! Buon Appetito!
