Photograph of the finished Zucchine alla scapece

Italy · Bí ngòi chiên ngâm giấm bạc hà

Zucchine alla scapece

40 min Hands-on time + 4 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Zucchini Zucchini 1.8 kg
  • Photograph of Rice vinegar Rice vinegar 240 ml
  • Photograph of Mint leaves Mint leaves 100 g
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Oil Oil 1 l
  • Photograph of Coarse salt Coarse salt 32 g
  • Photograph of Olive oil Olive oil 100 ml
  • Photograph of Black pepper Black pepper 16 g

Method

  1. 1 Cut the zucchini into 5mm thick slices, spread them out on a tray, and let them air dry for 30 minutes.
  2. 2 Fry the zucchini slices in hot oil at 175 degrees for 2 minutes until golden brown, then remove and drain.
  3. 3 Layer the fried zucchini slices, then sprinkle with salt, garlic slices, and mint leaves, continuing to create multiple layers.
  4. 4 Heat the vinegar until warm, then pour it over the layers of squash while the squash is still hot.
  5. 5 Pouring hot vinegar over hot squash is crucial; if both are cold, the squash won't absorb the vinegar.
  6. 6 Refrigerate for 4 hours, then drizzle with olive oil and serve at room temperature.

With an appliance

  • Air fryer 35 min

    Step 2: Spray oil evenly, then steam in a hot air pot at 200 degrees for 10 minutes, shaking the basket at minute 6.

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