Remember that time I went to Italy and did nothing but eat amazing food? Yeah, I still miss that. I’m getting through this difficult time of mourning by cooking a little pasta here and there. This week I also tried my hand at zucchine scapece. I can’t say that I’ve perfected the dish I first had at Flavio Al Velavevodetto, but my attempt was so tasty that I sliced up another zucchini and made more.
Zucchine alla Scapece (Zucchini finished in Vinegar)
Adapted from David Rocco’s Dolce Vita
1/3 cup (give or take) extra-virgin olive oil, for frying and seasoning
5 small zucchinis, thinly sliced
10 to 15 fresh mint leaves, chopped
2 cloves of garlic, quartered
Splash white wine vinegar
- Pour a thin layer of extra-virgin olive oil into the bottom of a heavy frying pan. Warm over medium to medium-high heat. (Olive oil burns at a higher temperature than, say, vegetable oil, so be careful not to let it get too hot.) Gently place the zucchini in hot oil and fry until golden.
- Drain zucchini on a paper towel-lined plate and let cool.
- Meanwhile place the mint leaves and garlic into a bowl. Add the fried zucchini and season with fresh extra-virgin olive oil, white wine vinegar, and salt. Toss to coat.
- If you can resist, allow to sit for about 15 minutes to let the flavors mingle. Taste for seasoning and remove garlic before serving.