edibleportland.com | 41 SERVES 6, WITH 24 FRITTERS ZUCCHINI ALLA SCAPECE 2 pounds small, early- summer zucchini 1 tablespoon flaky sea salt, plus more to taste 1/3 cup white wine vinegar or red wine vinegar 1/3 cup finely chopped fresh mint leaves 4 garlic cloves, peeled and sliced thinly Extra- virgin olive oil for frying PANELLE ¼ cup plus 1 tablespoon flavorful extra- virgin olive oil, plus more for oiling pan 1 small onion, diced finely (about ¾ cup) 3 garlic cloves, minced (about 2 tablespoons) 1 teaspoon minced fresh rosemary 3 cups water 1½ cups chickpea flour 1/8 teaspoon sea salt, plus more to taste Extra- virgin olive oil for frying To make the zucchini alla scapece: Slice the zucchini into ¼- inch- thick rounds. Toss with the salt in a colander until well distributed. Let drain for 1 to 2 hours. Rinse briefly and dry well on paper towels. Combine the vinegar, mint, and garlic in a small bowl. Let the garlic marinate while you fry the zucchini. Set a cooling rack inside a baking sheet, lay a few sheets of paper towels on top, and place it near the stove. Heat ½ inch of olive oil in a 10- to 12- inch, straight- sided sauté pan over medium heat until shimmering (it should be about 350°F). Working in batches, fry the zucchini until deep golden brown on both sides, about 10 minutes per side. Transfer to the paper towel– lined rack as you go. Place the fried zucchini in a large baking dish and add the vinegar mixture. Season with salt, if necessary, and toss well. Use right away or allow to marinate for 1 hour. To make the panelle: Oil a 9- by 13-inch baking dish. Heat 1 tablespoon of the olive oil in a medium, heavy- bottomed pot over medium heat. Add the onion, garlic, and rosemary. Sauté until soft but not browned, about 7 minutes. Add the remaining ¼ cup of olive oil and the water, increase the heat to high, and bring the mixture to a boil. Slowly whisk in the chickpea flour, stirring constantly to prevent lumps. Continue to whisk until the mixture is smooth and well combined. Add the salt, lower the heat to low, and gently simmer, whisking occasionally, for 5 minutes. Pour the mixture into the prepared pan; it should be about ¼ inch thick. Remove from the heat and allow it to cool to room temperature, then refrigerate for at least 1 hour. Remove the panelle from the dish and slice it into 2- inch squares. Line a baking sheet with paper towels to drain the panelle after frying and set near the stove. Heat 2 inches of oil in a large pot or deep fryer to approximately 350°F. Working in batches to avoid overcrowding the pot and lowering the temperature of the oil, carefully fry the panelle Use a slotted spoon to transfer the fried panelle to the paper towel– lined baking sheet. Sprinkle lightly with sea salt. To assemble: Cut the panelle fritters horizontally to create a little pocket. Tuck a few slices of the mar-inated zucchini inside and serve. Refrigerate any leftover zucchini for up to 1 week and bring back to room temperature before serving. Illustration by Kate Lewis Reprinted with permission from The Italian Summer Kitchen: Timeless Recipes for La Dolce Vita by Cathy Whims. Copyright © 2025. Published by Countryman Press, an imprint of W. W. Norton.
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