Zucchini alla Scapece Recipe - Cucuzzieddri a ra Scapici

Scapece is a sweet-and-sour seasoning that derives from the Spanish tradition, and one finds it in various areas where the Spanish ruled throughout Italy (under a variety of names). These zucchini alla Scapece are from Basilicata, and don't contain sugar. The recipe improves if made the day ahead, and is quite nice served lightly chilled.

Prep Time: 20 minutes

Cook Time: 30 minutes

Ingredients:

• 2 1/4 pounds (1 k) zucchini
• Day-old Italian bread stripped of crust and crumbled
• Fresh mint
• 2-3 cloves garlic, minced
• Vinegar
• Olive oil for frying (you can use vegetable oil)
• Salt & pepper to taste

Preparation:

Slice the zucchini, salt them, and fry them in olive oil. Drain the slices on absorbent paper, then layer them in a high-sided serving dish, dusting each layer with bread crumbs and garlic, dotting it with a few mint leaves, and sprinkling it with a few drops of vinegar, and seasoning it with salt and pepper to taste.

Chill for a couple of hours in the refrigerator, and serve.

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