ZUCCHINE ALLA SCAPECE by Elizabeth Janus

Throughout the summer and into September eggplants, tomatoes and courgettes are abundant (maybe too much so) and finding ways to cook them is a creative challenge. Bottling and pickling helps a lot but one of my favorites is to take the fresh zucchini from the garden or market and marinate them. In Rome we call this style zucchine alla scapece but in Piedmont it’s in carpione. Pretty much the same thing but from region to region designations change.

 

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