Chefs' Recipes

Capitano's sugarsnap pea “scapece”

Melbourne restaurant Capitano put a bright green spin on the Italian dish zucchine alla scapece.

By Casey Wall
  • 10 mins preparation
  • 5 mins cooking
  • Serves 4
  • Print


  • 250 gm sugarsnap peas, topped and tailed
  • ¼ cup cup (loosely packed) mint leaves
  • Stems and leaves from 1/4 bunch mint
  • 80 ml (⅓ cup) grapeseed oil
  • 50 ml white wine vinegar
  • 3 tsp caster sugar
  • ½ garlic clove, finely grated


  • 1
    For mint dressing, bruise mint with the side of a knife, then
    add to a small saucepan with oil over medium heat. Heat until bubbles just start to break the surface (2-4 minutes), cool to room temperature, then strain, discarding mint. Whisk remaining ingredients in a large bowl until sugar dissolves, then whisk in oil to combine.
  • 2
    Blanch sugarsnap peas in a saucepan of boiling water until bright green (1½ minutes, see cooking ), refresh in iced water, drain, then dry on paper towels. Add sugarsnap peas to the bowl with dressing, add mint leaves, season with sea salt flakes to taste and leave to marinate for a couple of minutes before serving.


To blanch an ingredient, cook it briefly in boiling water, then drain it. To refresh it, plunge it in plenty of iced water, then drain it. Wine suggestion:
A rich but fresh white such as Orsi Vigneto San Vito Posca Bianca from Emilia-Romagna

  • undefined: Casey Wall