Summer Squash A Scapace

010“A Scapece” is a two-step method of preparing vegetables. First, le verdure (vegetables) are fried, then marinated in vinegar overnight.

Typically, they are served as Merende or as a side dish with meat or fish. I use zucchini and (in this image) crook-neck squash.

The last few times I’ve made this, I roasted the veggies in the oven, rather than fry them. It’s easier, less of a mess and I probably use less oil. Any time I can throw a pan of vegetables (or anything for that matter) in the oven, instead of standing over the stove, is a good thing.

The marinated vegetables keep well, stored in the refrigerator, but taste best served at room temperature.

This is a good recipe to remember when your garden (or a neighbor’s) produces an over abundance of squash this season.

Ingredients:

  • 2 pounds summer squash
  • 2 tablespoons olive oil (plus more for roasting)
  • 1/2 cup red wine vinegar
  • 3 Garlic cloves, minced
  • 1/4 teaspoon dried red chili flakes
  • Fresh basil
  1. Cut the squash in thick slices, on a diagonal.
  2. In a large bowl, toss the squash with some olive oil to lightly coat, (this takes the place of frying) season with salt and pepper.
  3. Spread the squash evenly on a baking sheet, roast in a 350* oven until tender.
  4. In a small saucepan, whisk together the olive oil, vinegar, garlic and chili peper flakes. bring to a boil, cook 5 minutes.
  5. In a large dish, arrange the squash in a single layer, pour the marinade evenly over the squash.
  6. Cover, marinate in the refrigerator overnight.
  7. Bring to room temperature before serving. Tear basil into small pieces, scatter over squash.

 

 

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