A diet that includes olive oil aids the circulatory system, a great libido, circulatory system, escabeche (pickling), healthy Italian eating, Marinated Zucchini Slices, unsaturated fats, Zucchine A Scapece
Marinated Zucchini Slices – what a delicious and simple dish! With a hint of mint, these slices are a staple of the antipasto buffets in Rome’s trattorias. The word scapece is derived from the Spanish escabeche (pickling), a technique it resembles.
Any zucchini will do for this dish though it is preferable to use the ever so beautiful zucchine romanesche, which contain very little water! Other zucchini should be cut several hours before frying and left to dry at room temperature on either a wire rack or kitchen towels to rid them of their extra water. I made this last week and it was amazing! When you slice your zucchini it looks like a lot, but once it is cooked up, it only makes a small bowl! You may want to double up the recipe! Lee and I were fighting over who got the last little bit!! I’m pretty sure I won!
- 2 cloves garlic
- 2/3 cup extra-virgin olive oil
- 1 – 1 1/2 lb. medium sized, firm zucchini – trimmed and sliced 1/4 inch thick
- 1/4 tsp. salt
- 1 1/2 – 2 Tbsp. red wine vinegar
- About 10 fresh mint leaves, hand torn into pieces
Halve the garlic cloves lenght wise, cut each half-length into 2 or 3 pieces. Set aside.
Pour the olive oil into a frying pan; it should be about 1 inch deep. Place over medium-high heat and heat until a zucchini slice dropped into it sizzles immediately. Continue with putting a single layer of zucchini slices in the pan and cook, turning once, until browned on both sides. When ready, lift the slices out with a slotted spoon, and put them into a small serving bowl. Continue adding zucchini slices to the oil one batch at a time.
Sprinkle the zucchini lightly with salt, add the garlic, and stir in 1 1/2 Tbsp. vinegar, mixing well but gently. Add the mint leaves and stir once. Place in refrigerator or in a cool place until the slices are no longer warm, about 30 minutes.
Taste and adjust with more vinegar if desired. The zucchini slices are delicate and delicious eaten right away, but wait until the next day if you prefer them tarter.
Note** Olive oil is the only oil I use and has a reputation of all around goodness! Fats and oils are an essential part of a balanced diet. Olive oil is easily digested and quickly and completely absorbed by the system. In addition, trace components like chlorophyll help the absorption. I bet you didn’t know that the aroma and taste stimulate our appetite – which happens to be an important ‘assist’ for the digestive process!
A diet that includes olive oil aids the circulatory system, thereby reducing the risk of arteriosclerosis and other circulatory ailments. The unsaturated fats which make up olive oil, not only are cholesterol-free, but also have actually been shown to reduce cholesterol levels. It works as a protection against “bad” cholesterol!
So, don’t feel guilty about cooking with olive oil! It’s a great food that we are able to enjoy freely! When Lee and I were in Italy, one of the Italian tour guides told us that the Italians believe their secret to a great libido is to drink a tablespoon of olive oil each day! And that’s in addition to the amounts you consume in your food! I place a spoon and olive oil right next to my bed so I never forget to take my daily dose in the morning!! Ha-ha-ha!!
Here’s to healthy eating, and certainly healthy Italian eating! MANGIA!