zucchini scapece

Scapece is a word of Spanish origin that refers to meats and vegetables that are marinated and preserved in vinegar. Traditionally this dish is doused in vinegar and set aside to marinate for at least a day before eating. The mint and garlic are also very authentic flavors.

This would have been a bigger pile of zucchini, but one taste test turned into my demolishing half a bowl. This is a recipe adapted from Italian Two Easy: Simple Recipes from the London River Cafe (this is where Jamie Oliver got his start). It's a southern Italian way of using up zucchini. In a way, these are like healthy fries- no starches, no batter, very little fat since they are quickly fried, then drained.


Zucchini Scapece

1 1/2 lbs zucchini
2 garlic cloves, thinly sliced
2 Tbsp mint leaves
2 dried hot chiles
3 Tbsp red wine vinegar
oil for frying

1. Cut the zucchini into thick matchsticks. Place in a colander, sprinkle with salt, and let sit for 30 min, tossing once or twice. Wash and pat dry the mint. Crush the chiles.

2. In a fry pan, heat oil to 375F. Pat the zucchini dry with paper towels. Fry in batches,until lightly brown. Drain on paper towels. Flash fry the mint and garlic last, about 5-10 sec.

3. Sprinkle the vinegar over the zucchini, and lightly toss with mint, garlic, and crushed chiles.