Zucchine alla scapece

Zucchine alla scapece is a delicious side dish, fresh and summery. A typical Neapolitan recipe, simple in method and ingredients, that gives you a truly tantalising dish.

Zucchine alla scapece is a gem of traditional Campanian cuisine, a delicacy that tells stories of ancient origins and authentic flavours. This exemplary dish embodies the essence of Neapolitan culinary tradition, offering a unique and unforgettable taste experience.

The recipe for zucchine alla scapece, handed down from generation to generation, requires meticulous care and an artistic touch to achieve the perfection of flavour. The courgettes, cut into thin slices and lightly fried, are then soaked in a marinade of vinegar and mint, which gives the dish a surprising harmony of freshness and tang.

The enchanting combination of flavours and textures makes zucchine alla scapece a unique culinary experience. The sweetness of the courgettes blends elegantly with the tang of the vinegar, while the refreshing aroma of mint creates a perfect balance, giving the dish a distinctive and irresistible character.

Zucchine alla scapece go well beyond their simple composition; they represent a tribute to the passion for culinary art and the dedication to gastronomic craftsmanship that define Neapolitan cuisine. Every bite is a sensory journey through centuries of culinary traditions, capturing the essence of Italian home cooking and revealing it in a dish that radiates a deep sense of warmth and familiarity.

This dish is an ode to the freshness and simplicity of local ingredients, transforming courgettes, a simple garden vegetable, into a delicacy that fascinates and delights the senses. Zucchine alla scapece are a symbol of the generosity of Campanian cuisine, combining bold, authentic flavours with timeless culinary mastery, bringing to the table a dining experience that is as refined as it is compelling.

INGREDIENTS

• 800 g courgettes
• 2 cloves of garlic
• 3 tablespoons of white vinegar
• fresh mint
• extra virgin olive oil
• salt
• pepper
  
  HOW TO MAKE: ZUCCHINE ALLA SCAPECE1Making zucchine alla scapece is simple. Wash the courgettes and trim the ends, then cut them into slices about 3-4 mm thick. Fry them in hot olive oil, a few at a time, until golden (about 5 minutes), then drain them with a slotted spoon. 2Transfer them, still warm, onto a plate and season them as you go with a marinade made from extra virgin olive oil, vinegar, salt, pepper, sliced garlic and mint leaves. Continue in this way, layer by layer, and leave to rest for a couple of hours before serving.