Scapece with chicken and zucchini

Written by admin. Posted in Cold starters

Region: Puglia
Servings: 4 portions
Course: Herbs and Marinades
Period: all year
Cooking time: 20 minuti
White wine vinegar gr. 150
White wine gr. 150
White onion gr. 50
Carrot gr. 40
Garlic n. 2 cloves
Black pepper corns, as needed
Cloves n. 2
Juniper berries n. 4
Thyme gr. 6
Bay leaf n. 1
Parsley stalks, as needed
Extra virgin olive oil, as needed
Coarse salt, as needed

Scapece con pollo e zucchine
Clean and julienne slice the onions and carrots and cook in a saucepan with olive oil, thyme, bay leaf and parsley stalks. Add the vinegar and the white wine, bring to a boil and simmer for a few minutes. Add the juniper berries, the peppercorns, cloves and season with coarse salt.
Lightly beat the chicken breast, then cut it into strips of around 5 cm.
Cut the zucchini to slices measuring 0.5 cm thick and 5 cm long. Flour, egg and breadcrumb the chicken and the zucchini and fry seperately in extra virgin olive oil until golden. Drain on absorbent paper. Place the chicken and the zucchini in a terrine and cover with the mixture. Serve cold or warm.

This dish originated during the period in which Gallipoli, a maritime city, was forced to endure sieges by powerful Mediterranean armies. To ward off hunger, the supplies of food had to be stored for a long period of time and fish, which was plentiful in the seas around the city, lent itself to this use. Infact, the main ingredient in scapece is fish which is fried and then placed to marinade between layers of bread soaked in vinegar and saffron in pots, called “calette” in the dialect of Gallipoli. The saffron gives the dish its characteristic yellow colour. Today scapece is served as a speciality in restaurants and is a dish traditionally served during festivals in the Salento area.

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