Mariella Barbato Zucchini “a la scapece” is a delicious, fresh and ideal side dish for warm days. Although nowadays we can find zucchini all year round, it is in summer when they are at their best and this recipe really shines.
What makes this dish so special is not only its simplicity, but also its history. This traditional recipe from Naples has roots as old as its flavor. In fact, some historians suggest that its origin may be influenced by Spanish cuisine. The term “scapece” seems to derive from the word escabeche, a technique that also uses vinegar to enhance flavors and preserve food.
The result is a unique accompaniment, with a perfect balance between the freshness of the mint, the acid touch of the vinegar and the soft texture of the zucchini. It is a blend that combines tradition and simplicity in every bite.
Ingredients for Zucchini “a la Scapece”.
Ingredients (For 4 persons)
- 1 kg zucchini
- 2 cloves garlic
- Sunflower oil (for frying)
- Fresh mint (to taste)
- Salt (to taste)
- Vinegar (preferably white wine vinegar)
- Extra virgin olive oil
Preparation step by step
1-Preparethe zucchini:
Wash the zucchini well and cut into thin, even slices. This will ensure that they are evenly fried and evenly browned.
2-Frythe zucchini:
In a deep frying pan, heat plenty of sunflower oil. When it reaches the right temperature (you can test it with a small piece of zucchini: if it bubbles when you dip it, it’s ready), fry the slices in small batches. Cook until golden brown and crispy.
3- Drain and cool:
Remove the zucchini from the oil and place them on paper towels to remove excess oil. Let them cool completely before adding the dressing.
4- Dress the zucchini:
In a large bowl or bowl, place the fried zucchini slices. Add the grated garlic cloves, a pinch of salt, vinegar to taste (be generous if you like an acidic touch), chopped fresh mint and a good splash of extra virgin olive oil. Mix everything delicately so as not to break the slices.
5- Resting:
For the dish to reach its maximum flavor, let it rest for a few hours. Ideally, prepare it the day before and store it in the refrigerator; the flavors will intensify and the result will be spectacular.
A dish with history and a lot of flavor
Zucchini “alla scapece” is a clear example of how with few ingredients and a lot of tradition you can create a dish full of character. Perfect as an accompaniment to meat, fish or even to enjoy alone with a good bread, this dish is the king of Neapolitan tables in summer.
Would you like to try this recipe? If you make it, let me know in the comments how it turned out!
With love,
YourNeapolitan girl!
