With the arrival of summer, the streets of Naples fill with the irresistible aroma of the famous zucchine alla scapece—a true staple of Neapolitan cuisine. This dish is so deeply rooted in local tradition that it is even mentioned in the film Un turco napoletano, in which Totò talks about cocozzielli alla scapece.
The term scapece comes from the Spanish word escabeche, dating back to the time of Aragonese rule. The name refers to the process of marinating fried zucchini in vinegar, giving them their unique, tangy flavor.
There isn't a Neapolitan family that doesn’t include them in their summer menu. You could almost say they’re a mark of true Neapolitan identity!
Today, however, we want to offer a more delicate version, enriched with a zucchini cream and toasted almonds, adding a pleasant crunch. A perfect blend of tradition and innovation.
Recipe: Fusilloni with Zucchini Cream, Zucchine alla Scapece, and Toasted Almonds
Ingredients:
- Zucchini (preferably small and very fresh)
- Extra virgin olive oil
- White wine vinegar
- Garlic
- Mint leaves
- Peeled almonds
- Grated Provolone del Monaco cheese
- Fusilloni or another short pasta
- Salt, pepper
- Fresh basil
Zucchine alla Scapece: Slice the zucchini into thin rounds and fry them in plenty of oil until golden and crispy at the edges. Once done, drain them on paper towels.
In a separate bowl, make an emulsion with extra virgin olive oil, a little vinegar, and a clove of garlic. Dress the fried zucchini with this mixture and let them soak up the flavor.
Zucchini Cream: Take more zucchini, cut them into pieces, and sauté them in a pan with oil, garlic, salt, a pinch of pepper, and some mint leaves. Once soft, blend them into a smooth cream, adding a bit of the pasta cooking water if needed.
Toasted Almonds: Toast the almonds in a non-stick pan and then coarsely chop them.
Cooking and Combining: Cook the fusilloni in salted water and drain them al dente. In a large pan, combine the fried zucchini, the zucchini cream, a few basil leaves, and the pasta. Stir everything together over low heat, adding the grated Provolone del Monaco and finally the toasted almonds.
Plating: Serve with an extra sprinkle of chopped almonds and a grind of black pepper or mixed peppercorns to enhance the aroma.
Wine Pairing: In the glass, I chose an Albana Secco di Romagna DOCG: an elegant and aromatic white wine that pairs perfectly with the delicacy of the zucchini cream and the savory touch of the fried zucchini. A surprising and thoroughly Italian discovery.
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