Sun-dried Courgettes with Mint and Garlic by Ursula Ferrigno
This method of ‘cooking’, called a scapece, is very Neapolitan and is often applied to fish such
as sardines as well as vegetables. Aubergines and strips of sweet pepper can be prepared in the
same way. This dish can be eaten as a vegetable accompaniment or on its own. Serves 6
Ingredients:
9 large courgettes, topped and tailed
175 ml olive oil
a large handful of fresh mint leaves, coarsely
chopped
3 cloves of garlic, finely chopped
6 tablespoons good-quality white wine vinegar
4 tablespoons extra-virgin olive oil
sea salt
Cut the courgettes into slices lengthways. Place them on a wooden board, cover with a
cloth and leave in the sun to dry for about 3 hours. Alternatively, put them on a baking sheet in
the oven at Gas Mark 1/110°C for about an hour to dry out completely without discolouring.
Heat the olive oil in a large pan and fry all the dry courgette slices, in batches if necessary,
until golden. Don’t bother to turn them over. Drain carefully on kitchen paper.
Transfer the courgette slices to a dish and sprinkle with the mint, garlic, vinegar, extra-virgin
olive oil and salt. Cover and leave to stand in a cool place for at least 4 hours or overnight.
*taken from the book ‘From Seed to plate’ by Paolo Arrigo, published by Simon and Schuster
