ZUCCHINE ALLA SCAPECE Italian fried zucchini marinated in vinegar

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Zucchini alla Scapece is a classic Italian recipe in which roasted zucchini is marinated in tangy vinegar, fresh mint and garlic. With only five main ingredients, the recipe is so simple, yet very robust and aromatic. Serve it on your next antipasto platter, spooned over creamy ricotta and grilled bread, or as a light side to roasted, grilled or braised meats or fish.

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Add the zucchini and fry it in batches until the zucchini coins are golden brown and softened, about 3 minutes. Remove the zucchini to the paper towel-lined baking sheeet and repeat. Marinate And Serve The Zucchini: Once all the zucchini is fried, place it in a shallow dish and add the fried garlic, the vinegar, a pinch of salt, a few cranks of.

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Zucchini alla scapece. Zucchini alla scapece is a traditional Italian dish originating from Naples. It's made with a combination of large slices of zucchini, olive oil, mint, garlic, salt, pepper, and wine vinegar. The zucchini slices are fried in olive oil until golden and layered in a serving dish. The mint leaves, garlic, and seasonings are.

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Step by step instructions. Preheat the oven to 450 degrees F and line 3 sheet pans with parchment paper. If using a convection oven, preheat it to 425 degrees F. Toss the sliced zucchini with olive oil, salt and pepper, then arrange in a single, even layer on the baking sheets.

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To make Zucchini Alla Scapece with the Air-Fryer pour the zucchini into a bowl and add a teaspoon of oil. Mix well to grease all the slices. Heat the air fryer to 200 C ° for 3 minutes, pour the zucchini into the basket, and cook for 15 minutes; halfway through cooking, remember to shake the basket.

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Remove from the heat and mix in vinegar, sugar and mustard. Strain and cool for later. Fry the zucchini slices in grapeseed oil until golden, then strain on paper towels to remove any excess oil. Place fried zucchini into a serving bowl and pour on the dressing. Garnish with fresh mint leaves and serve.

Zucchine alla scapece contorni veloci e sfiziosi (fried zucchini

Method. 1. Wash and trim both ends of the zucchini, then cut them lengthwise into thin slices. Heat plenty of oil in a frying pan and fry the zucchini slices. Drain the zucchini on paper towels, then set them in a deep plate and sprinkle them with the mint leaves and minced garlic. Sprinkle the zucchini with the vinegar and some salt.

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Step 1. To a large, wide pot set over medium-high heat, add the oil. When it's shimmering and hot, add the zucchini and 1 teaspoon of the salt, then cover and turn the heat to medium. Cook.

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Directions. Make vinaigrette: Combine 1/4 cup oil, vinegar, mint, 1/2 tsp salt, 1/2 tsp pepper, and red pepper flakes to bowl; whisk to combine. Set aside. Add zucchini, 2 Tbsp oil, and remaining salt and pepper to large bowl; mix to combine. Preheat grill on MED 10 min. Coat cleaned grill grate lightly with vegetable oil.

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Drizzle on your red wine vinegar and arrange a sprig of mint on top. Let the zucchini sit at room temperature for at least 30-60 minutes before serving, to allow the flavors to meld. Store leftovers in the refrigerator for up to five days, eating them cold or at room temperature as a side dish.

ZUCCHINE ALLA SCAPECE Italian fried zucchini marinated in vinegar

Step 8) - In the bottom of a bowl, place some of the mint and vinegar marinade. Then add a layer of fried zucchini while still hot. Continue in layers until you run out of ingredients. Leave to rest for at least an hour. Zucchine alla Scapece are ready! Decorate with some fresh mint leaves and serve.

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Place the zucchini in a mixing bowl and proceed in the same manner with the other half of the zucchini, adding it to the bowl once cooked. Meanwhile, in a small skillet, heat 1 teaspoon of extra virgin olive oil until shimmering. Turn off the heat and add the garlic.

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This recipe of Spanish origin (escabeche--the term that Neapolitans under Spanish domination in the 18th century twisted into scapece--means 'pickle' in standard Castilian) is one of Napoli's signature vegetable dishes.These zingy zucchini, known in Rome's Jewish quarter as concia, are commonly served as antipasto or as a side dish.Ideal along side grilled meats, zucchine alla scapece.

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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.

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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.

non solo pasticci Zucchini alla scapece

ZUCCHINI ALLA SCAPECE Makes 4 servings. Ingredients 1 large or 2 small garlic cloves, sliced paper-thin 1/4 cup finely chopped fresh mint (or a mix of mint and basil), plus more for garnish 1/3 to 1/2 cup white wine vinegar Sunflower oil for frying 1 1/2 pounds firm small-to-medium zucchini, about 6