Pickled fried courgettes

Pickled fried courgettes

Zucchini alla scapece

By
From
Vegetables
Serves
4
Photographer
Laura Edwards

The word scapece most probably comes from escabeche, a Spanish word used for ingredients that are marinated. The Neapolitans especially love these almost burned slices of courgette (zucchini): they use them to accompany barbecued meats, but also like them for antipasto.

Ingredients

Quantity Ingredient
500g small courgettes, topped and tailed
olive oil, for shallow-frying
2 garlic cloves, peeled and finely sliced
1 1/2 tablespoon extra virgin olive oil
1 teaspoon white wine vinegar
1 small bunch fresh mint leaves, finely chopped
salt
freshly ground black pepper

Method

  1. Cut the courgettes into 5mm rounds.
  2. Heat the olive oil in a large frying pan and shallow-fry the courgette slices until brown and soft. Arrange on absorbent kitchen paper to remove the excess oil.
  3. Put the courgette slices into a serving bowl. Dress with the garlic, extra virgin olive oil, vinegar, and some salt and pepper to taste. Scatter over the mint leaves.
Tags:
Carluccio
vegetables
vegetarian
Italian
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