Starters
Zucchine alla Scapece
Grilled and marinated with mint, garlic and vinegar. Four people, 30 minutes plus at least two hours of resting time.
Method
- Cut the courgettes lengthways into slices 5 mm thick, or diagonally into ovals.
- Salt them and leave for 20 minutes, then pat dry: this draws out water, concentrates the flavour and prevents sogginess.
- Grill them on a grill pan or on the grill without oil over high heat, 2–3 minutes per side, until clear grill marks appear.
- Layer them while still warm in a shallow dish: courgettes, garlic slices, mint, salt, pepper — layer after layer.
- Pour the vinegar and olive oil over them and leave to marinate for at least 2 hours, better overnight in the fridge. Serve at room temperature.
Minnelea products for this recipe
The preserves used in this recipe.
Mint instead of basil is no accident: the acidity of the vinegar needs an herb that can stand up to it, and basil loses its aroma in an acidic environment. Salting before grilling draws out water, concentrates flavor and prevents sogginess. Overnight in the refrigerator makes it better - but serve at room temperature.