In this recipe we present a special Campania variant of the typical zucchini, as an easy and quick side dish to prepare: aubergines alla scapece. A special Campania variant that together with the delicious Nocellara del Belice Olives will delight your diners.
Time
00:35 h
Difficulty
Easy
Type
Side Dishes
People
4
Date 05 08 2020
Side Dishes, Chef's Recipes
Ingredients
Aubergines: 400 g
Chicory: 400 g
Nocellara del Belice P.D.O. green olives: 60 g
Evo oil: to taste
Roe: to taste
White vinegar: to taste
Oregano: to taste
Salt: to taste
Preparation
1
Take the aubergines, wash them and cut them into cubes, put them in a saucepan with salted water and vinegar and cook for about 10 minutes.
2
In the meantime prepare a marinade, whisk in a bowl four tablespoons of oil, two tablespoons of vinegar, a sprinkling of oregano and salt. Season the aubergines with marinade and let them absorb the flavour.
3
Wash and clean the chicory, blanch in water and salt, squeeze well and sauté in the frying pan. Assemble the dish placing the aubergines on the bottom, place the chicory in the shape of a nest, place the olives on top, sprinkle with a pinch of oregano and the Roe.
