#zucchini #scapece #napolifood
Hello dear ones! How are you? Today I propose you a typical recipe of Neapolitan cuisine, ZUCCHINI ALLA SCAPECE. A simple and tasty recipe from Neapolitan cuisine, a true specialty! Scapece courgettes are not just a side dish but also a topping for pizza and bruschetta, especially in summer. They must be strictly tasted after resting in the fridge because the courgettes must absorb all the aromas of the seasoning.
I used courgettes from my father's garden, you can also use dark courgettes. A preparation phase that in my opinion makes the difference is exposure to the sun. This way the courgettes dry out and absorb less oil from frying. If you want to skip this step I recommend keeping them in salt for 2 hours and then drying them well before frying them.
As for frying, I use extra virgin olive oil and I also use a little of it to season them afterwards. If you use seed oil for frying, you obviously have to use extra virgin olive oil to season them.
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Ingredients
800 g of courgettes
60 g of vinegar
20 g of water
2 cloves of garlic, sliced
fresh mint leaves
extra virgin olive oil for frying
salt and pepper
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5 сен 2024
