“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.
- 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
- Cut the squash in thick slices, on a diagonal.
- 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.
- Spread the squash evenly on a baking sheet, roast in a 350* oven until tender.
- In a small saucepan, whisk together the olive oil, vinegar, garlic and chili pepper flakes. bring to a boil, cook 5 minutes.
- In a large dish, arrange the squash in a single layer, pour the marinade evenly over the squash.
- Cover, marinate in the refrigerator overnight.
- Bring to room temperature before serving. Tear basil into small pieces, scatter over squash.