If I were to compare it to another food, I would say that Zucchini alla Scapece tastes a lot like salt & vinegar chips from Lays but with an added layer of complexity and freshness. The tangy vinegar flavor hits you similarly, but the mint and roasted zucchini bring a sweetness and a herbal note that make this dish a more refined and balanced one than the American chips! Zucchini alla Scapece is like a gourmet version of that familiar salty-tangy combination, elevated with natural, fresh ingredients that give it a more delicate yet still rich taste.
To prepare Zucchini alla Scapece, begin by making a simple marinade of white wine vinegar, garlic, mint and salt, letting the mixture sit a while so the flavors meld together. Meanwhile, slice the zucchini into rounds, coat them lightly with olive oil and roast or fry them until they're golden and caramelized. Then layer the zucchini in a dish, and pour the prepared marinade over each layer. For best favor results, let the zucchini soak in the tangy, minty flavors before serving.
Being from Northern Italy, specifically Milan, Zucchini alla Scapece offers a taste of the culinary traditions from Southern Italy, particularly Naples. Northern Italian cuisine tends to be richer and creamier, with a focus on butter, meats, and risottos, whereas southern dishes, like Zucchini alla Scapece, highlight the use of olive oil, fresh vegetables and simple flavors.
