Zucchini alla scapece recipe - cucuzzieddri a ra scapici
Recipe by Rosa Lanzillotti
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
Prep. Time → 20 min
Cook Time → 30 min
1. 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.
2. Chill for a couple of hours in the refrigerator, and serve.
side dishes August 29, 2013 18:15
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