zucchini alla scapece


serves 4

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

02 Preparation

  1. Wash and trim the ends off the baby marrows, then slice into small rounds 4mm thick

  2. In a large colander, salt the marrow slices in layers, and allow to sweat for an hour. This removes the moisture and bitterness

  3. Rinse the salt off, and allow to dry. Items 3 and 4 can be skipped if preferred

  4. Heat 300ml of the vinegar in a pot with the garlic cloves and 50ml water

  5. Simmer for a few minutes. Switch the heat off 

  6. Cover the bottom of a pan with olive oil, and heat the oil on medium

  7. 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

  8. Layer the fried baby marrows: chopped mint, salt, pepper. Then repeat with the mint on the top final layer 

  9. Pour the vinegar and garlic mixture over to just below the top layer

  10. 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