"Cucuzielle a scapece " this is how they are called in Naples. An ancient dish suitable as a side dish or appetizer, it is very tasty, simple and cheap. It embodies with its scent the summer of my memories, when my mother fried zucchini and the aroma of mint and oregano spread in the air.
Ingredients
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Zucchini 500 gr.
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Extra virgin olive oil 100 gr. for frying
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Mint to taste
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Oregano to taste
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Garlic 1 clove
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Balsamic vinegar 2 tablespoons
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Salt to taste
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Extra virgin olive oil 2 tablespoons for seasoning
Cut the zucchini into a round shape into slices that are not too thin and then let them dry a little in the sun. Put the oil in a pan and start frying.
For this amount of zucchini you will make two fries.
The zucchini begin to brown.
The zucchini are ready, lift them from the oil with a slotted spoon.
Put them in a bowl.
Season with salt, garlic slices, mint leaves and oregano. Finally, add two tablespoons of balsamic vinegar and two tablespoons of oil.
Let it rest for at least two hours before serving, even better, they acquire more flavor the next day. Enjoy your meal!
"There is only one season: summer. So beautiful that the others revolve around it. Autumn remembers it, winter invokes it, spring envies it and childishly tries to spoil it." (Ennius Flavianus, writer)