ZUCCHINE ALLA SCAPECE - ITALIAN FRIED ZUCCHINI MARINATED IN VINEGAR
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
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
MARINATED ZUCCHINI
This marinated zucchini is very easy to make and tastes refreshing.
Provided by zolotce
Time 2h20m
Yield 4
Number Of Ingredients 10
Steps:
- Slice zucchini with a vegetable peeler and place in a bowl.
- Mix oil, vinegar, honey, parsley, dill, basil, garlic, salt, and pepper together in another bowl.
- Cover zucchini with marinade and refrigerate for at least 2 hours. Serve cold.
Nutrition Facts : Calories 296.1 calories, Carbohydrate 13.5 g, Fat 27.5 g, Fiber 1.4 g, Protein 1.7 g, SaturatedFat 4.3 g, Sodium 304.1 mg, Sugar 10.6 g
ZUCCHINI AND CARROT A SCAPECE
Provided by Giada De Laurentiis
Categories side-dish
Time 8h40m
Yield 6 servings
Number Of Ingredients 8
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.
ZUCCHINI A SCAPECE (MARINATED ZUCCHINI)
Marinated Zucchini belong to Italian's antipasti. They are great served with a choice of the following: olives, fresh or sun-dried tomatoes, mozzarella, parmesan or other Italian cheese, parma ham and of course crusty bread. They need to be marinated for at least 2 hours.
Provided by tigerduck
Categories Vegetable
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 61.4, Fat 0.4, SaturatedFat 0.1, Sodium 453.5, Carbohydrate 7.5, Fiber 2, Sugar 3, Protein 2.1
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