01 Ingredients
5 medium sized baby marrows
1 garlic clove halved
Small bunch fresh mint chopped
White wine vinegar
Olive oil
Salt
Ground black pepper
ZUCCHINI ALLA SCAPECE
serves 4
02 Preparation
Wash and trim the ends off the baby marrows, then slice into small rounds 4mm thick
In a large colander, salt the marrow slices in layers, and allow to sweat for an hour. This removes the moisture and bitterness
Rinse the salt off, and allow to dry. Items 3 and 4 can be skipped if preferred
Heat 300ml of the vinegar in a pot with the garlic cloves and 50ml water
Simmer for a few minutes. Switch the heat off
Cover the bottom of a pan with olive oil, and heat the oil on medium
Fry the baby marrow in batches on one side till brown, then turn. Avoid cooling the oil by putting in too many rounds in the pan in one given time
Layer the fried baby marrows: chopped mint, salt, pepper. Then repeat with the mint on the top final layer
Pour the vinegar and garlic mixture over to just below the top layer
Add fresh olive oil to cover the baby marrow completely. Preferably leave to marinate overnight
03 Plating
Serve as part of an antipasti table or small plate meal, or just delicious on their own with some fresh ciabatta
Cook’s Notes
You can eat these on the same day, however leave for a couple of hours so that the flavours develop. Refrigerate and remove an hour before eating