Zucchini recipes are quite popular in Italian cuisine. Escabeche zucchini is a typical dish from the southern region of Campania (the region of Naples), and from all southern Italy in general. When a food is done “in Escabeche” it means it is first fried and then left to soak in vinegar. It is a food preserving technique but also a way to marinate food to give it a peculiar taste. It is typical of the Mediterranean area, but different versions of it can be found at all latitudes.
Ingredients for 4 people:
- red wine vinegar 150ml (5fl oz)
- 150ml (5fl oz) water
- 2 sliced cloves of garlic
- a handful of mint leaves
- salt and freshly grounded pepper
- 1lb zucchini
- olive oil for frying
Wash the zucchini and cut the extremities, cut them into 3-4 mm thick slices. Put them in a colander with a bowl underneath and sprinkle salt all over them. Leave them there for two hours while they lose part of the water.
Rinse the zucchini slices under water and pat them dry with some kitchen paper.
Deep fry them in olive oil and pat dry any excess of oil with some kitchen paper. Lay the fried zucchini in a bowl dressing each layer with pepper and mint leaves.
Pour the vinegar and the water in a small pan and add the sliced garlic and let it boil for about ten minutes, then add 2-3 tablespoons of the oil you used to fry, give it a good stir and pour the emulsion over the zucchini. Cover with cling film and let it marinate for 24 hours before serving.
There is no ideal level of acidity for in this type of zucchini recipes, as it is a matter of personal taste. More water with the same quantity of vinegar will give a milder taste, whereas more vinegar will result in a stronger taste.
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