Zucchini a Scapece
I halved this recipe and regretted it. I could not stop eating it and had to force myself to leave some for my family! Pasquale Cozzolin’s recipe in the New York Magazine, of all places. It is SO GOOD! I did half the amounts thinking it would be plenty. Don’t. You’ll eat it all.
5 small zucchini or summer squash, trimmed and cut into 1/4″ slices
Extra virgin olive oil
Sea salt to taste
1.5 Tbs White Wine Vinegar (I used champagne vinegar as it was all I had)
2 cloves garlic, thinly sliced (I sliced, then diced mine)
Heat 2 fingers olive oil in a large frying pan. Once hot, drop in a zucchini slice. If it starts to sizzle right away, the oil is ready. Fill the pan with the zuch, taking care not to overcrowd it. Once golden brown on one side, turn to cook the other.Slide out of the pan with a slotted implement and lay on kitchen paper to soak up the extra oil. Place a sheet on top, too.
Cook in batches until all slices are lovely and golden brown.
Gently place the slices to a bowl. Add the remaining ingredients and toss. Serve warm.
*Pasquale Cozzolino is the chef at Ribalta.