Zucchine Alla Scapece Zucchini Finished In Vinegar Recipes

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ZUCCHINE ALLA SCAPECE - ITALIAN FRIED ZUCCHINI MARINATED IN VINEGAR



ZUCCHINE ALLA SCAPECE - Italian fried zucchini marinated in vinegar image

Zucchine alla Scapece derives from one of the most ancient food preservation techniques: the Escabeche. This delicious side dish is a classic of the Neapolitan cuisine. The zucchini are previously fried, then marinated into a mixture of garlic, vinegar, and fresh mint. Here the recipe and the history!

Provided by Filippo Trapella - philosokitchen.com

Time 2h

Number Of Ingredients 7

2 Lb (900 g) little zucchini squash (best if baby zucchini)
2 cloves garlic
1/3 cup fresh mint, coarsely minced
1/4 cup white wine vinegar
2.25 cups (600 ml) extra-virgin olive oil
1 dash black pepper (optional)
to taste table salt

Steps:

  • First, peel and mince the garlic.
  • Then, rinse the mint leaves and mince them as well.
  • At this point, combine the mint and the garlic with the vinegar and 3 tbsp of extra-virgin olive oil, stirring with a spoon.
  • Now, reduce the zucchini into rounds 1/8 to 1/4 inch thick.
  • Then, pour the zucchini rounds into a bowl and salt to taste, stir and let rest 10 minutes.
  • At this point, place the zucchini over a rack without overlapping them, and allow to clean out the vegetable water. If a rack is not available, use kitchen towels.
  • After an hour, dry the vegetables as much as possible.
  • Now, Pour the olive oil into a saucepan and heat until the oil reaches a temperature between 338° F (170° C) and 356° F (180° C).
  • Then, fry the zucchini a few at a time until golden. Place the vegetables over paper towels to drain the oil in excess.
  • If you want to use the double-frying method, please read the paragraph above "Zucchine alla Scapece: tips and suggestions".
  • Finally, toss the vegetables with the marinade, and optionally with black pepper, then store into a box.
  • Place the box in the fridge at least 8 hours up to 2 days before serving.

Nutrition Facts : Calories 89 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 150 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

ZUCCHINE ALLA SCAPECE: ZUCCHINI FINISHED IN VINEGAR



Zucchine alla Scapece: Zucchini Finished in Vinegar image

Provided by Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 6

Extra-virgin olive oil, for frying, plus extra for seasoning
5 small zucchinis, thinly sliced
Small bunch fresh mint, leaves picked and chopped
2 cloves garlic, quartered
Splash white wine vinegar
Salt

Steps:

  • Heat up extra-virgin olive oil in a deep, heavy-bottomed pan for frying. Gently place the zucchini in hot oil and fry until golden. Then place the zucchini on an absorbent paper towel to drain excess the oil. Allow to cool. Place the fried zucchini, mint leaves, and garlic into a bowl. Season the zucchini with fresh extra-virgin olive oil, white wine vinegar, and salt. Mix well to coat evenly. Remove the quartered garlic cloves before serving.

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