Zucchine alla Scapece
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Description
A Neapolitan zucchini dish with mint and garlic. Adapted from: https://www.dissapore.com/grande-notizia/ricetta-zucchine-scapece/
Ingredients
- 6 zucchini
- 1 cup white vinegar
- 2 cloves of garlic
- fresh mint leaves
- olive oil for frying
- salt to taste
Cooking Instructions
- Slice the zucchini into thin rounds. Like, half a cm. (The original says 3/5mm, but I don't think that's correct. I think it's 3-5mm, from the photos.)
- Salt the zucchini to draw out the water. Leave that for an hour or so, then rinse. (Alternately, put the zucchini in the sun for an hour to dry, but like... No Thanks, I don't want to wash the clay off it.)
- Heat oil in a pan and lightly cook the garlic in it, then remove the garlic
- Brown the zucchini and drain it on paper towels
- If you want to do it right, layer zucchini with alternating mint and garlic, and then pour the vinegar in. If you want to do it quickly, put the garlic, mint, and vinegar in a jar and let it sit while you're cooking, then sprinkle that on the layers of zucchini.
- Let that sit for 12-24 hours, before serving. If you're making it for later, six hours and then freeze it. It'll take the flavour when you re-heat it.
- Serve with fresh mint leaves on top
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