Zucchine Alla Scapece

Original recipe and phonetics

1. Scapece is pronounced like this: skapetche. The original recipe from Naples calls for the sliced ​​zucchins to be placed on a large kitchen towel, sprinkled with a little salt, and then left in the blazing sun for several hours. Then they are briefly washed off, dried and briefly fried. Then continue as in step 3.

My variant:

1. Since the sun doesn’t always shine in this country and we particularly like this zucchine preparation, I have chosen the following procedure: The zucchins are cut into 3 mm thick slices, lengthways or round, as you like. Then the zucchins are salted and allowed to draw water for half an hour. Now they are fried in portions for a few minutes over high heat in a little olive oil in a coated pan or grill pan. Let it cool down well, soak up the excess fat with kitchen paper.
2. Meanwhile, the garlic cloves are cut into wafer-thin slices. The peppermint leaves are washed off, dried, and chopped up. Put a layer of zucchine in a baking dish, then put some cloves of garlic on top and some chopped up peppermint. Salt and pepper to taste. The layer is drizzled with apple cider vinegar. Then another layer of zucchine, etc., until the ingredients are used up. Can be prepared a day in advance.

Additional:

1. The original Neapolitan recipe calls for around 100 ml of vinegar for 1.5 kg of courgette. That’s too much for us, I use a lot less. Garlic and peppermint can also be used to taste, so I have not written down any exact quantities. We love to eat this zucchine as a grill side dish in summer …