Zucchine alla Scapece

Ingredients

Equipment Needed

• •Wide heavy skillet (12 inches)
• •Slotted spoon or spider
• •Shallow serving dish for marinating

Instructions

1. 1

   Select and slice zucchini

   Choose small, firm zucchini no more than six inches long. Large zucchini are watery and seedy, unfit for frying. Trim the ends and slice into rounds about one-quarter inch thick. Uniform thickness matters here. Thick slices will be soft in the center while thin ones burn.

   In Italy, the small zucchini we use are called zucchine. They are young, firm, with tight seeds. The overgrown vegetables Americans call zucchini belong in bread, not in scapece.
2. 2

   Salt and drain

   Spread the slices on a clean kitchen towel and sprinkle lightly with salt. Let them rest for 15 to 20 minutes. The salt draws out moisture, which would otherwise cause dangerous spattering in hot oil and prevent proper browning. Blot the slices dry with paper towels before frying.

3. 3

   Fry the zucchini

   Pour the olive oil into a wide skillet to a depth of about one-quarter inch. Heat over medium-high until the oil shimmers and a small piece of zucchini sizzles immediately upon contact. Fry the slices in a single layer, without crowding, until golden brown on both sides, about two minutes per side. Work in batches. Crowding drops the oil temperature and produces soggy, greasy zucchini.

   The zucchini must sizzle actively when they hit the oil. If they do not, your oil is not hot enough. Wait. Patience at this stage prevents disappointment later.
4. 4

   Drain on paper

   Transfer each batch to a plate lined with paper towels. Let them drain briefly, then arrange in a single layer on a shallow serving dish. Do not stack the slices until they have cooled slightly or they will steam and lose their crispness.

5. 5

   Prepare the marinade

   Pour off all but two tablespoons of frying oil from the skillet. Reduce heat to medium-low. Add the crushed garlic cloves and cook gently until they turn pale gold, about one minute. The garlic must not brown or it becomes bitter. Remove and discard the garlic. Take the pan off the heat and add the vinegar. It will sizzle and steam. Stir to combine with the oil.

6. 6

   Dress and marinate

   Layer the fried zucchini in a shallow dish. Tear the mint leaves if large, leave whole if small. Scatter half the mint over the first layer. Add remaining zucchini and top with remaining mint. Pour the warm vinegar mixture evenly over all. Season with a pinch of salt. Cover loosely and let rest at room temperature for at least two hours. Overnight is better.

7. 7

   Serve at room temperature

   Scapece is never served cold from the refrigerator. If you have chilled it, remove at least one hour before serving. The dish should be at room temperature, when the flavors are most alive. The zucchini will have softened, the vinegar mellowed, and everything will have become one harmonious thing.

Chef Tips

• •The quality of your vinegar matters as much as the quality of your olive oil. Use a good red wine vinegar with depth and character. White wine vinegar produces a thinner, sharper result.
• •Do not refrigerate if you plan to eat within 24 hours. The dish keeps well at room temperature in a cool kitchen. If you must refrigerate for longer storage, bring to room temperature for at least an hour before serving.
• •Some Neapolitan cooks add a few shreds of fresh hot pepper. This is acceptable if your guests can tolerate heat. Use a fresh pepperoncino, not dried flakes.
• •This dish is best the day after it is made. The flavors require time to know one another. If you are making it for a potluck or dinner party, prepare it the night before.

Advance Preparation

• •Zucchine alla scapece should be made at least two hours ahead. Overnight is ideal.
• •The dish keeps well for three days refrigerated. Return to room temperature before serving.
• •Do not freeze. The texture of the zucchini suffers irreparably.

Frequently Asked Questions

Nutrition Information

1 serving (about 165g)