Scapece, ma anche schipece, \u00e8 il termine, di origine araba, con cui nel Meridione si indica una marinata che serve ad insaporire e conservare varie vivande. Nella cultura gastronomica di lingua spagnola, la voce escabeche assume pi\u00f9 o meno gli stessi significati.<\/p>\n\n\n\n
Gi\u00e0 in Apicio (I, IX) troviamo un esempio di marinata con aceto, quando l’autore del “De re coquinaria”, per fare in modo che pisces fricti diu durent (per conservare i pesci fritti) consiglia: eodem momento, quo friguntur et levantur, ab aceto calido perfunduntur (nello stesso momento in cui escono dall’olio, cospargili d’aceto caldo); ricetta per conservare i pesci fritti che potrebbe essere l’antesignana della scapece di oggi. In origine serviva per conservare e insaporire solo il pesce fritto mediante l’impiego d’aceto e aromi naturali, in seguito il metodo fu esteso anche alla conservazione d’altre sostanze alimentari.<\/p>\n\n\n\n
Simile alla scapece \u00e8 il carpione che prende il nome da un pesce d’acqua dolce (Salmo trutta carpio) il quale, previa frittura, viene coperto con cipolle fatte appassire nell’olio e con una marinata d’aceto, aglio e spezie orientali.<\/p>\n\n\n\n
Nell’area dell’antico distretto di Gallipoli il pesce (in genere min\u00f2sce e pupidhi, ossia latterini e zerri, ma anche argentini e avannotti di boghe), una volta fritto, viene accomodato in una zuppiera a strati con pangrattato, menta e aglio e quindi inzuppato di aceto; nella versione pi\u00f9 nobile e costosa, che si vende alle fiere e ai mercati, si prepara e si conserva in barilotti e il pangrattato \u00e8 arricchito con lo zafferano che con il suo colore giallo vivace rende il tutto pi\u00f9 attraente. I pesci adoperati sono sempre di scarso valore commerciale.<\/p>\n\n\n\n
Con lo stesso sistema a Ostuni marinavano i tordi e a Lecce la zucca gialla tagliata a fettine e scottata. In Campania e in Calabria esistono vari piatti preparati con la scapece<\/p>\n\n\n\n
Similar to scapece is carpione, which takes its name from a freshwater fish (Salmo trutta carpio) which, after being fried, is covered with onions wilted in oil and a marinade of vinegar, garlic and oriental spices.<\/p>\n<\/div>\n\n\n\n
Scapece, but also schipece, is the term, of Arab origin, used in the south of Italy to indicate a marinade used to flavour and preserve various dishes. In Spanish-speaking gastronomic culture, the term escabeche has more or less the same meanings.<\/p>\n\n\n\n
Already in Apicius (I, IX) we find an example of a marinade with vinegar, when the author of ‘De re coquinaria’, in order to ensure that pisces fricti diu durent (to preserve fried fish) advises: eodem momento, quo friguntur et levantur, ab aceto calido perfunduntur (at the same time that they come out of the oil, sprinkle them with hot vinegar); a recipe for preserving fried fish that could be the forerunner of today’s scapece. Originally used to preserve and flavour only fried fish using vinegar and natural flavourings, the method was later extended to the preservation of other foodstuffs.<\/p>\n\n\n\n
Similar to scapece is carpione, which takes its name from a freshwater fish (Salmo trutta carpio) which, after being fried, is covered with onions wilted in oil and a marinade of vinegar, garlic and oriental spices.<\/p>\n\n\n\n
In the area of the old Gallipoli district, the fish (usually minnows and pupidhi, i.e. dauphins and zerries, but also silversides and bogfish fry), once fried, is placed in a soup tureen in layers with breadcrumbs, mint and garlic and then soaked in vinegar; in the nobler and more expensive version, which is sold at fairs and markets, it is prepared and stored in barrels and the breadcrumbs are enriched with saffron, which with its bright yellow colour makes it more attractive. The fish used are always of little commercial value.<\/p>\n\n\n\n
With the same system, in Ostuni they marinate thrushes and in Lecce, yellow pumpkin is sliced and blanched. In Campania and Calabria there are various dishes prepared with scapece.<\/p>\n<\/div>\n\n\n\n
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\u30a2\u30d4\u30b7\u30a6\u30b9(I, IX)\u306b\u306f\u3059\u3067\u306b\u9162\u3092\u4f7f\u3063\u305f\u30de\u30ea\u30cd\u6db2\u306e\u4f8b\u304c\u3042\u308a\u3001’De re coquinaria’\u306e\u8457\u8005\u306f\u3001\u9b5a\u306e\u30d5\u30e9\u30a4\u3092\u78ba\u5b9f\u306b\u4fdd\u5b58\u3059\u308b\u305f\u3081\u306b\u3001\u6b21\u306e\u3088\u3046\u306b\u30a2\u30c9\u30d0\u30a4\u30b9\u3057\u3066\u3044\u308b\uff1aEodem momento, quo friguntur et levantur, ab aceto calido perfunduntur\uff08\u6cb9\u304b\u3089\u51fa\u3059\u3068\u540c\u6642\u306b\u3001\u71b1\u3044\u9162\u3092\u632f\u308a\u304b\u3051\u308b\uff09\u3002\u3082\u3068\u3082\u3068\u306f\u9162\u3068\u5929\u7136\u9999\u6599\u3092\u4f7f\u3063\u3066\u9b5a\u306e\u30d5\u30e9\u30a4\u3060\u3051\u3092\u4fdd\u5b58\u3057\u3001\u98a8\u5473\u3092\u3064\u3051\u308b\u305f\u3081\u306b\u4f7f\u308f\u308c\u3066\u3044\u305f\u304c\u3001\u5f8c\u306b\u4ed6\u306e\u98df\u6750\u306e\u4fdd\u5b58\u306b\u3082\u4f7f\u308f\u308c\u308b\u3088\u3046\u306b\u306a\u3063\u305f\u3002<\/p>\n\n\n\n
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LA SCAPECE The scapece-\u30e9\u30fb\u30b9\u30ab\u30da\u30fc\u30b9 Scapece, ma anche schipece, \u00e8 il termine, di origine araba, con […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[37],"tags":[],"class_list":["post-753","post","type-post","status-publish","format-standard","hentry","category-foods-blog"],"_links":{"self":[{"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/posts\/753","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/comments?post=753"}],"version-history":[{"count":1,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/posts\/753\/revisions"}],"predecessor-version":[{"id":754,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/posts\/753\/revisions\/754"}],"wp:attachment":[{"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/media?parent=753"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/categories?post=753"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/maufood.com\/STAGE\/wp-json\/wp\/v2\/tags?post=753"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}