The zucchini alla scapece they are a delicious side dish, fresh and summery. A typical Neapolitan recipe, simple in the process and in the ingredients, which gives a very appetizing dish.
The zucchini alla scapece I’m an appetizer side that accompanies main courses of roasted or grilled meat and fish. Served with cold cuts and cheeses, they become a tantalizing appetizer starter.
It is a traditional recipe from Campania and provides for desserts summer zucchini come first fried and then leave marinate in oil and vinegar flavored with garlic and fresh mint. The procedure is easy It’s rapid, however, it is necessary to let the courgettes stay in the marinade for at least two hours, even more if possible, so that they flavor well.
With scapece we mean precisely the method of preserving food, vegetables but also fish, in vinegar and it is a process that is found in Campania and Liguria and other regions of southern Italy such as Molise, Sicily and Sardinia. In Puglia the scapece gallipolina it provides a more full-bodied sauce with the addition of bread and saffron.
Thus prepared foods are stored for a few days in the refrigerator and they are excellent both cold and at room temperature.
The zucchini they are one of the most popular seasonal vegetables: even if they are present all year round, they give their best in the summer. If you are looking for others then summer side dishes with these vegetables try the au gratin courgettes, sautéed courgettes, courgettes with creamy eggs or Roman-style fried courgettes.
OTHER TASTY RECIPES: Zucchini in oil, Zucchini in a pan, Zucchini rolls with almonds and parmesan
How to prepare: Zucchini alla scapece