Before we get to the details of the recipe, here is the appropriate wine recommendation. Best with the meal, of course, but it also goes before. A Falanghina Taburno. With its fruity aromas, it is complemented by a mineral note. Its finely integrated acidity harmonizes with the vegetables. Also, this wine is a nice prelude to a menu, should the zucchini be served as an appetizer.
The recipe is for 4 people
Ingredients:
- 750 g zucchini
- 10-15 mint leaves
- clove of garlic
- 40 ml white vinegar
- 40 ml water
- plenty of extra virgin olive oil; plus olive oil for frying/frying
- salt
- pepper
And here we go
Wash and dry the zucchini and mint. Then cut the zucchini into 4-5 mm thick slices and pluck the mint small. Chop the garlic very finely. Add a good dash of olive oil to the pan so that you can brown the zuchhini slices well. If you have a possibility to deep fry the zucchini, then give priority to this variant. Then lay the slices out on paper towels to drip off the excess oil.
First, lay out the zucchini slices in a single layer on a serving platter and sprinkle them with the mint and minced garlic, plus lightly salt and pepper them.
Mix the vinegar with the water and drizzle the marinade over the zucchini slices with a teaspoon. You can repeat this layer by layer until all the zucchini slices are used up.
Finally, drizzle some olive oil over the slices. Then put it in the fridge and let it sit for at least two hours. It is better to leave it overnight, which you can do one day earlier.
Then we can only say: have fun and good hunger.
We do not assume that from the good antipasti what remains, if so, it keeps two days in the fridge.
Worth knowing info
Preparation methods are always different and everyone should find their best way. We follow here the preparation method that is often used for vegetables, but also for fish, and is characterized by the best case deep-frying type or frying instead of the usual cooking or boiling. The decisive factor is cooking in a lot of oil, although this does not necessarily have to be done in a deep fryer. Vinegar is a component of the marinade, along with oil and herbs. Furthermore, the preparation method alla scapece is characterized by the fact that it is usually not marinated in oil or vinegar, but only dressed and relatively promptly distorted.
If you don't like zucchini, you can use eggplant instead and get melanzane alla scapece.