ItalianCampanian
Zucchini Scapece with Mussels and Seaweed
by Gambero Rosso · 452K subscribers on YouTube
A seafood version of the classic zucchini scapece, using the entire zucchini plant (peel, flowers, leaves, stem), paired with sweet and sour seaweed and mussels.
- Difficulty
- medium
Ingredients
11 items- Zucchiniused entire plant: peel, flowers, leaves, and stem
- Seaweedfor the sweet and sour preparation
- Musselsopened with water and black pepper
- Spring Onionfor the seaweed
- Garlicfor the zucchini leaf/stem soup
- Olive Oilused throughout
- Red Wine Vinegarfor the seaweed
- Cane Sugarfor the seaweed
- Saltfor seasoning
- Black Pepperfor the mussels
- Waterfor cooking
Method
- Prepare the sweet and sour seaweed: In a pan, stew a little spring onion in oil. Add the chopped seaweed and deglaze with red wine vinegar and a pinch of brown sugar. Set aside.
- Open the mussels: place them in a pot with a splash of water and black pepper, cover and cook until they open. Discard any unopened ones. Keep them warm.
- Prepare the zucchini leaf and stem soup: Remove the fibrous threads from the zucchini leaves and stem. Cut into small pieces. Sauté in a pan with garlic and oil for about 10 minutes. Add a splash of water and cook for another 10 minutes. Blend until smooth, then pass through a fine sieve. Reserve.
- Julienne the zucchini peel very thinly. Dress with a drizzle of oil and a pinch of salt.
- Quickly sauté the zucchini flowers in a little oil until just wilted.
- To assemble: Place a small spoonful of the sweet and sour seaweed on the bottom of each plate. Top with the zucchini peel salad. Arrange the mussels on top. Pour the zucchini leaf soup around the plate. Finish with the sautéed zucchini flowers and a drizzle of olive oil.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
