Concia di Zucchine recipe: a boast of Jewish-Roman food

Concia di zucchine recipe: a must-try. Taste the original roman recipe from the jewish ghetto of Rome

Concia di zucchine is an ancient recipe from the Roman Jewish cuisine.
Rigorously prepared with Roman zucchini, serves as an excellent side dish or starter.
The recipe originating from the Jewish community in the heart of the ghetto of Rome.
La concia di zucchine is a recipe beloved by kosher eaters as well as vegeterian or vegan people.
First time the recipe appeared in a cookbook is , anyway, recent.
Maybe you do not know but even Rome had her Julia Styles: Mrs. Ada Boni.
In her Roman cookbook, named Il Talismano della felicità calls them marinated zucchini.

Surely “marinated” and “tanning” are synonymous, for many people.
In reality, there is a difference between the two methods of preparation. La Concia di zucchine, tanning of zucchini, not to be confused with marinated courgettes.

Firstly, concia di zucchine recipe starts with frying roman zucchini.
After that, stored in a container with oil, vinegar, garlic, mint, and a little chopped parsley.
Most important to left to flavor for a couple of hours.

However, the zucchini tanning requires that the courgettes, should be left to marinate.
It is necessary to cover it with vinegar at least for 24 hours.
Summer is the season when the Roman zucchini are spontaneous, fresh and delicious; the best time to taste this dish.

That is why the concia di zucchine recipe is perfect for a summer dish.

Recipe preparation:

Select the courgettes, wash them and cut them for oblique slices about 1.5 cm thick.
Collect the zucchini in a colander, sprinkle with salt and leave it for a couple of hours.
After resting time, squeeze them, fry them, a few at a time. Certainly you’d need a plenty of hot peanuts oil or extra virgin oil. Let’s fry until a homogeneous browning.
Then collect them gradually on absorbent paper.

Concia di zucchine recipe requires a stratification of ingredients. Arrange the zucchini in layers in a container sprinkling on each layer a few pieces of garlic, fresh basil and mint and chopped parsley.

Pour into a saucepan a lot of vinegar necessary to cover all the zucchini, add a pinch of salt and a piece of pepper; bring to a boil and pour the hot vinegar on the courgettes.
Cover, put the container in the refrigerator and let the zucchini flavor for a day before eating.

Notes: you can put the garlic just on a layer of roman zucchini instead of on each layer. This will reduce the pungent and strong taste of garlic.
Replace the pepper with freshly ground black pepper if you do not like spicy.
Enjoy it!