Concia di zucchine is a very simple and tasty couchette side dish, a recipe that originates from the roman Jewish kitchen. If you are lucky, you will still be able to find it on the menus of some of the restaurants in or near the Jewish ghetto in Rome. This dish relates to several other similar recipes widespread in the cuisines of other regions, such as the Neapolitan zucchini a scapece.
Courgette is after all an extremely popular vegetable in the kitchens throughout Italy. This is a very simple dish to prepare and should be served cold and preferably after 24 hours of rest and marinating. The basic ingredient is obviously the courgettes, the special roman type, but the ones availably at your marked or local store will do just as good. Concia di zucchine is a perfect side dish for both meat and fish dishes. Or as a delicious snack or appetizer with a glass of wine!
4 persons
Cooking time : 25 min. + marinating
Heath up the oil in a deep pan. Slice the courgetti in 4-5mm thickness.
When the oil is hot (160 C or until it bubbles around a small piece of potato or a match stich) start frying the courgettes a few at a time so that they do not stick and that the oil temperature does not drop excessively.
Cook them for 3-4 minutes, turning them often, until they are golden. Then drain them with a slotted spoon and let them dry on a sheet of absorbent paper.
Salt them lightly and arrange them side by side in a container, seasoning them with the mix of chopped mint, parsley and garlic.
Add a bit of the vinegar. Continue to fry the courgettes a few at a time and as you drain them, add salt and arrange them in layers in the container, seasoning each layer with the herb mix and vinegar.
Allow them to cool and let them marinate in the fridge for a couple of hours, even better overnight. If covered with oil or put into a cleaned jar they should be kept safely for a week.
You can use any classic herbs for this dish, rosemary, basil, origano or sage. Fresh or dried. Up to your preferences. You can even add grated organic/uncoated lemon cest or replace the vinegar w lemon juice. It will still be very Italian and original if using any of the above suggestions.
