Zucchine alla Scapece
Vinegar and mint zucchini
One of the most ancient dishes from the culinary repertoire of the Campania region is Zucchine alla Scapece. The sweet and delicate taste makes it a perfect side dish, but it can also be used as an antipasto/starter dish.
Serves 4
1kg zucchinis
100ml extra virgin olive oil
10 cloves of garlic
1 bunch of mint
100ml balsamic vinegar
Sea salt and pepper
Wash the zucchini, then remove the two ends. Proceed by sectioning the zucchini into large slices of about 1cm thick.
Next, pour about half of the extra virgin olive oil into a very large hot skillet together with 4 to 5 cloves of garlic.
Fry the zucchini in small batches, without covering the pan. Ensure the zucchini fits loosely in one single layer so that they cook evenly.
Keep the skillet on a high flame and sear the zucchini on both sides until they are spotted but not completely brown in color.
When the zucchini are ready, place them in a single layer in a large casserole dish.
Slice the remaining garlic and add it to the zucchini. Season with salt and pepper. Add the mint leaves (without the stem) and the balsamic vinegar. Although balsamic is not very Neapolitan - traditionally white vinegar is used - it provides a more intense flavour.
Repeat the process until all the zucchini are layered up.
Toss gently so you don’t crush the zucchini and let them rest for at least 1 hour. The flavour of the zucchini will improve with time and it will be even better the next day.