This is based on a traditional recipe. Or, not so much a recipe as a technique. “Scapece” is basically fried vegetables that are scattered with herbs and vinegar and allowed time to marinate. Served room temperature or gently reheated, this dish serves as an appetizer or salad, or side dish. Most of the recipes use zucchini, but I have seen it done with carrots, eggplant, and peppers. Typically fried, I have seen a version where everything is grilled and then marinated. Although most recipes use red wine vinegar, I have seen some using balsamic vinegar or white wine vinegar. I could see using white balsamic vinegar for a nice light twist. This is another recipe that begs for the use of a fixed blade slicer like the Ben Riner.
INGREDIENTS:
1½ pounds summer squash, sliced ¼ inch thick Oil as needed 2-3 cloves garlic, minced ½ cup mint, or ¼ cup each mint and basil, shredded finely Salt and pepper to taste 3-4 tablespoons red wine vinegar
METHOD:
Pour 1 inch of oil into a high-sided 10 inch sauteuse, and heat over medium-high heat. To test, drop in a breadcrumb or small piece of vegetable-it should sizzle and give off little bubbles.
When the oil is ready, carefully load in some of the squash-probably around a quarter of the total volume. Do not crowd the pan or you will drop the oil temperature and wind up with soggy oily vegetables. Cook until the squash is brown and then use a slotted spoon or slotted turner to retrieve the vegetables. Place on paper towels to drain. Cook the rest of the squash in this way.
When the squash slices are drained, lay them into a non-reactive casserole or baking dish, one layer at a time. Sprinkle each layer of squash with salt and pepper and some of the garlic and herbs. Drizzle each layer with some of the vinegar as well. Proceed until done.
Allow the dish to cool to room temperature, then cover and refrigerate 6 hours or overnight. Allow dish to return to room temperature before serving, or heat gently before use.
Chef’s Notes and Tips:
You could grill the vegetables after giving them a light coating of oil instead of frying them. Use this dish as a side, a starter, or you could even use some of it in a sandwich. Try it with different vegetables.
Serves: 4
Source: Chef Andrew E Cohen
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