One of the best dishes from Campania, fried zucchini marinated in oil, vinegar and mint (ala scapece).
In this version the zucchini are coupled with hand made penne made with stone milled flour, dressed with dry ricotta cheese and served cold… a great dish in our warm summers.
Ingredients
- 500 g of semi-whole flour penne, better of homemade (see pasta making section to make your homemade pasta)
- Salted ricotta cut into strips
- 8-900 g of zucchini
- 1 sprig of mint
- 1 clove of crushed garlic
- 6 tablespoons of olive oil
- 4 tablespoons of vinegar
Directions
- Cook the pasta in plenty of boiling salted water, drain it al dente and spread it on a cloth.
- Emulsify the vinegar with the oil, a pinch of salt and pepper.
- Fry the zucchini in plenty of hot oil, then drain them on kitchen paper. Put them in a baking dish, add the garlic and the emulsion of oil and vinegar, sprinkle with the chopped mint and marinate for about 2 hours, then remove the garlic.
- Season the penne with the zucchini, sprinkle with the salted ricotta and serve on the table.
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