Zucchine alla Scapece
(tsoo-KEE-neh ahl-lah skah-PEH-cheh)
La Conserva: Late Summer Rituals and the Winter Pantry
Before refrigeration, Neapolitan grandmothers relied on vinegar, oil, and time to stretch the intense bounty of August into the bitter winter. Today, we don't make Zucchine alla Scapece for survival; we make it because the flavor is completely intoxicating. American supermarket zucchini are massive and bloated with water, destined to become sad, greasy sponges in the frying pan unless you know the secret. The trick—the real lesson the grandmother would teach you standing at her stove—is patience. You have to draw out the moisture with salt. Do not skip this step. It is the difference between a mediocre side dish and a punchy, mint-laced masterpiece that tastes exactly like home.
Before you start
Purge the zucchini of excess water to guarantee a crisp fry.
Toss the zucchini rounds with kosher salt in a large colander set in the sink. Let them sit for at least 45 minutes to draw out the moisture, then lay the slices on paper towels and pat them completely dry.
Ingredients
- zucchini2 lb
- kosher salt1 tbsp
- peanut oil2 cup
- white wine vinegar1/3 cup
- garlic2 med cloves
- fresh mint1 large bunch
- extra virgin olive oil2 tbsp
Method
- 01
Fry the dried zucchini in batches until deeply golden brown.
Pour the peanut oil into a wide, heavy-bottomed skillet until it is about an inch deep and heat over medium-high heat to 340°F. Do not crowd the pan, or the temperature will drop and the zucchini will boil in their own leftover juices instead of crisping. Transfer the fried rounds to a paper towel-lined plate using a slotted spoon.
- 02
Layer the warm zucchini with garlic, mint, and vinegar in a non-reactive dish.
Lay down a single layer of fried zucchini in a glass or ceramic vessel, scatter a few thin slices of raw garlic over the top, tear a few mint leaves in half to release their oils, and splash with a spoonful of the white wine vinegar. Repeat this process until all the zucchini is used, then finish with a drizzle of your best extra virgin olive oil.
- 03
Walk away and let the dish rest for at least two hours at room temperature.
The magic of scapece happens in the waiting. Do not eat it immediately; give the harshness of the vinegar time to mellow, the garlic to release its oils, and the mint time to completely permeate the zucchini.
Notes
Serve at room temperature.
This is best served alongside grilled meats, piled high on crusty bread as bruschetta, or next to a simple fresh mozzarella. It keeps in the fridge for up to four days, getting better and more intensely flavorful with each passing night.
Do not substitute basil for the mint.
While basil is wonderful, fresh mint is the canonical requirement that makes this dish true Neapolitan scapece.
From Cook Italian in America.