Bruno Barbieri’s scapece zucchini: the Chef reveals his secret<\/p>\n\n\n\n
Zucchini alla scapece<\/strong> are a typical dish from Campania, to be precise from Naples. Very fragrant, crunchy and delicious, they lend themselves to accompanying any second course, but they are superlative with fish, especially with scallops, try them and you’ll tell us!<\/p>\n\n\n\n But, this recipe must be cooked to perfection. Sounds simple, yet a key step is required. It is revealed by Bruno Barbieri,<\/strong> a very famous chef, also present in the jury of Masterchef Italia.<\/p>\n\n\n\n Advertising<\/p>\n\n\n\n The day before preparation, a key step is required that will guarantee you perfect success! Very fragrant, aromatic, delicious, these vegetables will release their best by conquering the palate of everyone, friends and relatives, even the most demanding and refined.<\/p>\n\n\n\n What are you waiting for to follow in his footsteps? We reveal his secret trick!<\/p>\n\n\n\n Get to work, let’s get started!<\/strong><\/p>\n\n\n\n For this recipe, get:<\/p>\n\n\n\n The indicated doses satisfy the palate of 4 people.<\/strong><\/p>\n\n\n\n For these zucchini alla scapece, Bruno Barbieri recommends starting the preparation one day in advance. Wash and pat them dry, trim them and slice them into thin slices. Arrange them scattered on a cotton tablecloth and let them dry at room temperature for at least 24 hours!<\/strong><\/p>\n\n\n\n Advertising<\/p>\n\n\n\n The next day, pour plenty of peanut oil into a tall, capacious saucepan, put it on the gas and bring it to the smoking point.<\/p>\n\n\n\n When it starts to sizzle, dip the courgettes and fry them for a maximum of 4 minutes. Insert a few at a time to brown them perfectly on each side. Gradually remove them with a slotted spoon and dab them with absorbent paper to remove the grease. Let them cool completely and in the meantime, prepare the sauce.<\/p>\n\n\n\n Chop the mint with a crescent, chop the garlic, put everything in a small bowl, add the vinegar, salt and pepper, then emulsify.<\/p>\n\n\n\n Pour it now on the courgettes and enjoy the result. I am a marvel!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" Bruno Barbieri’s scapece zucchini: the Chef reveals his secret Zucchini alla scapece are a typical dish from Campania, to be precise from Naples. Very fragrant, crunchy and delicious, they lend themselves to accompanying any second course, but they are superlative with fish, especially with scallops, try them and you’ll tell us! But, this recipe must be cooked to […]<\/p>\n","protected":false},"author":1,"featured_media":372,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-371","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"aioseo_notices":[],"yoast_head":"\nBruno Barbieri’s scapece zucchini: ingredients and preparation<\/h2>\n\n\n\n
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