A typical Roman dish and of the Jewish-Roman tradition.
Concia di zucchine, zucchini tanning, is the perfect example of how, with a few ingredients, you can create something incredibly good. A true life lesson… in a culinary version.
What is Concia di zucchine?
Zucchini tanning, not to be confused with marinated zucchini, is a simple, fragrant dish that is perfect for summer. It consists of fried zucchini, seasoned with garlic, mint and vinegar, left to rest so that they can absorb the flavor. The zucchini must be strictly the Roman ones. The perfect season for them starts in spring and lasts all summer. The word concia comes from the Latin conficere which means to prepare, or to preserve. In fact, this recipe was born as a method of preservation. Frying and then seasoning with vinegar was a way to make vegetables last longer without a fridge. Brilliant, right? In her Roman cookbook, Ada Boni calls them marinated zucchini. This is because marinated and tanning are synonyms. However, the two preparation methods are very different.
Marinated or tanning?
The concia preparation starts from fried zucchini. Instead, marinated zucchini are simply cooked in a pan and then collected in a container and seasoned with oil, vinegar, garlic, mint and a little chopped parsley and left to flavor for a couple of hours. Concia di zucchine requires that the zucchini, suitably dressed, are left to marinate in vinegar for at least 24 hours before being consumed.
Zucchini tanning in history
This dish has deep roots that sink into Roman-Jewish cuisine. One of the oldest Jewish communities in Europe. The first traces of Roman-Jewish cuisine date back over two thousand years, and many of its recipes, including zucchini dressing, are born out of necessity: poor, simple ingredients, but treated with unique wisdom. The dressing was and remains a perfect dish for Shabbat, the Jewish day of rest, when cooking is prohibited. Prepared in advance, cold, it is even better the next day.
A recipe that stands the test of time
Concia di zucchine is a super versatile dish. It can be enjoyed as an appetizer or as a side dish. Sometimes, even in a sandwich with a little fresh mozzarella. It is best if prepared the day before and left to rest in the fridge. This is because the flavors mix and harmonize. Let’s see how to prepare it together!
How to prepare zucchini tanning
First, wash the zucchini and cut them into oblique slices of about 1.5cm thick. Collect them in a colander, sprinkle with salt and leave them to rest for a couple of hours. Then, squeeze out the excess salt and fry them a few at a time until they are evenly browned. Gradually drain them on absorbent paper. Arrange the zucchini in layers in a container, sprinkling a few pieces of garlic, fresh basil and mint and chopped parsley on each layer. Pour enough vinegar into a saucepan to cover all the zucchini, add a pinch of salt and pepper; bring to the boil and pour the hot vinegar over the zucchini. Finally, put the container in the refrigerator and let the zucchini flavor for a day before eating them. Enjoy!
Some tips from our nonnas
You can add garlic just on a layer of zucchini instead of on each layer. This will reduce the pungent and strong taste of garlic. Replace the red chili with freshly ground black pepper if you do not like spicy.
If you’re in Rome, enjoy them during our social table in the ghetto of Rome!
