Along the Amalfi coastline they are known as "cucuzielle 'a scapece". They are courgettes fried in oil then left to marinate for a few hours in vinegar. A tasty side dish, in this case Salerno style, with a garnish of garlic and mint leaves.
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INGREDIENTS |
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Courgettes |
1,5 |
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kg |
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Oil for frying |
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to taste |
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Vinegar |
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to taste |
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Garlic |
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to taste |
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Mint |
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a few leaves |
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Salt |
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to taste |
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PREPARATION |
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Cut the courgettes into fairly thick rounds and deep-fry in hot oil. With the help of a slotted spoon, drain and place in a salad bowl. Add salt, garlic and mint leaves, layer by layer. |
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Sprinkle vinegar over and allow to rest for about 2 hours. Then stir and serve. |
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CHEF'S NOTE |
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Courgettes alla scapece are tastier if served the following day. |
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For this tasty menu which brings the flavours of the Amalfi Coast to your table, we suggest a sparkling, fresh-tasting, soft wine with a pronounced bouquet, such as Franciacorta Spumante Lombardo or a Pentro d'Isernia white from Basilicata. |
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