Scapece (Zucchini)

This is a treat we would have right at the start of the summer. My Mum would only ever make it with the first zucchini/corgettes of the summer – before the seeds have a chance to thicken. I have made it as she used to with malt vinegar.

We would eat them after a day of steeping, simply on bread with a pinch of salt.

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Sunflower or Extra-virgin olive oil enough to fill the pan you use to 1 cm depth
8 first of the season (young) zucchini
12 leaves fresh mint, torn in 2
4 cloves garlic, in thick slices
malt vinegar (coeliacs please use red or white wine vinegar)
Salt

Wash the fruit and cut off the stem. Then slice into a 1cm thick (not too thin not too thick)

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Heat the oil in your chosen pan for frying.
Once it is hot add the zucchini to make a single layer in the pan. If you prefer you can do this in a larger pan deeper in oil 🙂

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Fry until turning golden, then turn each slice to colour on the other side.
Allow the zucchini to cool on some kitchen paper.

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Into a bowl or jar make the marinade of garlic, mint and the vinegar.

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Do not add the salt at this stage.
Add in the zucchini, cover with a lid or cling film.
Leave in a cool spot (not the fridge though) and eat up over the next 3 days.

🙂

Lovely

🙂

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