Zucchine A Scapese Marinated Zucchini Recipes

ZUCCHINE ALLA SCAPECE - ITALIAN FRIED ZUCCHINI MARINATED IN VINEGAR

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.

ZUCCHINI A SCAPECE (MARINATED ZUCCHINI)

Steps:

• Cut zucchinis lengthwise into 5mm (1/5 inch) thick slices.
• Heat plenty of olive oil in a griddle pan and fry the zucchini in a single layer on both sides. Put fried ones aside.
• Pound salt and chopped garlic with your pestle and mortar. If you don't have that, use a small bowl and the bottom side of a spoon.
• In a saucepan, heat ca 1 tbsp olive oil over medium heat. Add the garlic-salt mixture and fry it for ca 1 minute.
• Add white wine and bay leaves and bring to a bowl.
• Add 1 layer of fried zucchini into container. Sprinkle with some oregano leaves and pour some of the hot wine mixture over it. Cover with another layer of zucchini, sprinkle it with oregano and pour over some of the liquid. Repeat this process until all ingredients are used.
• Cover with a lid or foil and marinate for at least 2 hours in the fridge. Serve at room temperature together with ingredients mentioned in the introduction or as a side dish with a fried or barbecued piece of meat.

ZUCCHINI AND CARROT A SCAPECE

Steps:

• Heat 1/3 cup oil in a heavy large frying pan over medium-high heat. Working in batches, add the zucchini and fry until golden, about 2 minutes per side. Using a slotted spoon, transfer the fried zucchini to a baking dish. Sprinkle generously with salt and pepper. Sprinkle half of the garlic, basil, and mint leaves over the zucchini.
• Add the remaining oil to the frying pan. Add the carrots to the hot oil and saute until golden, about 5 minutes. Using a slotted spoon, transfer the fried carrots to the dish of zucchini. Sprinkle generously with salt and pepper. Sprinkle the remaining garlic, basil, and mint leaves over. Drizzle the vinegar over the vegetable mixture and toss gently to coat. Cool to room temperature. Cover and marinate in the refrigerator overnight. Allow the vegetables to come to room temperature before serving. Transfer the scapece to a platter. Serve with bread, fish or chicken.

ZUCCHINE SOTT'OLIO (ZUCCHINI PRESERVED IN OIL WITH HOT PEPPERS, GARLIC, AND MINT)

Steps:

• Cut the zucchini crosswise into 3-inch (8-centimeter) pieces. Cut each piece in half lengthwise, then cut out all the seeds and spongy pulp from the center. Slice each section crosswise 3?16 inch (41/2 millimeters) thick. (A mandoline or other manual vegetable slicer is helpful for this.)
• Make layers of sliced zucchini and salt in a large bowl, then toss well. Macerate for 12 hours to draw the water out of the zucchini. Drain the zucchini, then squeeze a handful at a time to remove excess water.
• Place the zucchini in a heavy nonreactive pot and add the vinegar and 1 cup (250 milliliters) water. The liquid should barely cover the zucchini.
• Bring to a boil over high heat. Stir to redistribute the zucchini, then reduce the heat to medium and cook until the zucchini slices are cooked through but still whole, about 5 minutes. Do not allow them to break apart. Smaller zucchini will take less time.
• Drain the zucchini and put them in a large colander. Top them with a heavy weight, such as a pot filled with water, to squeeze out the liquid. Let the zucchini drain under the weight for 15 minutes.
• Lay several clean kitchen towels on a table covered with cardboard. Arrange the zucchini slices on the towels, spreading the slices apart. Let dry at room temperature until they feel a little leathery and are no longer damp, 24 to 48 hours. They will shrivel considerably.
• Place the zucchini in a bowl and toss with the mint, garlic, hot peppers, and the 1/2 cup (125 milliliters) olive oil. Taste for salt and let the mixture marinate at room temperature for a day.
• Transfer the zucchini to a 1-pint (1/2-liter) glass jar. Pack them in tightly, pushing them down with a fork or spoon to remove any air gaps. Top with olive oil so they are completely submerged. Cover and refrigerate for at least 2 weeks before sampling to give the zucchini time to absorb the seasonings.
• Bring them out of the refrigerator about an hour before you plan to serve them to allow the oil to liquefy. Return any leftover zucchini to the refrigerator, topping with oil so the zucchini remain completely submerged. If kept submerged in olive oil and refrigerated, the zucchini will last for up to 6 months.

ZUCCHINE A SCAPESE (MARINATED ZUCCHINI)

Steps:

• Cut the zucchini diagonally into thin slices.
• Toss them in a bowl with 2 tbsp olive oil.
• Heat a grill pan or a non-stick flat pan and cook them until done-- don't add any oil.
• Blend mint leaves, garlic, Balsamico vinegar and the remaining olive oil into a smooth marinade.
• Toss with the cooked zucchini and allow to marinade for at least 30 minutes.
• Add salt and pepper to taste.

ZUCCHINE ALLA SCAPECE: ZUCCHINI FINISHED IN VINEGAR

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.