Zucchini alla Scapece -Have you eaten this recipe? Popular Napolitano side dish and Vegan too. Great naples summery side dish.
Zucchini alla Scapece
Popular Napolitano side dish and Vegan.
Ingredients
- 3 large zucchini
- 3 to 5 cloves of garlic
- Fresh mint leaves
- 1/2 tsp red chili flakes
- 1/4 cup red/white wine vinegar (130 ml)
- 1/4 cup extra virgin olive oil (230 ml)
- 2 cups oil for frying vegetable/sunflower/canola/olive oil (480 ml)
Instructions
- Rinse the zucchini under cold water. Pat dry, trim top and bottom. Slice on an angle and make 1/8 inch rounds.
- Lay on a cookie sheet covered with parchment paper. Lightly sprinkle salt on all the zucchini rounds. Place in the sun for a few hours. Rounds will release water and will dehydrate.
- In a large frying pan being oiled to 350°F, (180°C) fry the zucchini until golden. Drain on a paper towel.
- In a serving fish lay the first layer of fried zucchini. Add sliced garlic, mint, red chili flakes, some vinegar, and oil. Continue until all zucchini are used.
- Let it rest for at least 2 hours before serving so that the flavors come together.
Video
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