Zucchini Alla Scapece - Cuisine Magazine - From New Zealand to the World
Zucchini alla scapece is a classic preparation where zucchini (courgette) is first fried then tossed with vinegar, garlic, chilli and mint. I like to do this in
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Ingredients
- ¾ cup (185ml) white wine vinegar (nothing fancy)
- ¾ cup (185ml) water
- 2 teaspoons fine sea salt, plus extra to season
- 4 zucchinis (courgettes), sliced into rounds 2mm thick on a mandolin (or with a very sharp knife)
- ½ cup (125ml) extra-virgin olive oil
- 5 garlic cloves, sliced thinly on a mandolin (or with a very sharp knife)
- 2 long red chillies, roughly chopped
- ¼ cup (5g) mint leaves, torn
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