Zucchini alla scapece Quick and easy recipe
Zucchini alla scapece : typical Neapolitan dish, it is one of my favorite side dishes, in summer it is the best! The term "scapece" derives from the Spanish escabeche, one of the many terms used in Naples deriving from the Spanish and French domination, the term escabeche, specifically, refers to the process of marinating in vinegar.
- 3 courgettes
- extra virgin olive oil
How to make Zucchini alla scapece
Cut the courgettes into 3-4 mm thick slices, put them on a dry cloth and let them dry, it would be preferable to let them dry in the sun for at least an hour so they will not absorb too much oil during cooking.
fry the sliced courgettes in a non-stick pan with plenty of extra virgin olive oil
when they are golden, drain and place them on absorbent paper. Put the courgettes in a deep plate or container, add a little wine vinegar (but I also like them with apple cider vinegar and balsamic vinegar), add a few mint leaves, leave to marinate for a few now and .... GOOD APPETITE!
WINE PAIRING: Verdicchio of the Castles of Jesi.
In this blog for wine and liqueur pairings I consulted the site: www.bodegasdevino.org
Enjoy your meal!