Concia

Concia comes from the Roman Jewish tradition, and it’s one of those dishes that rewards patience. Thin slices of zucchini get fried golden in olive oil, then stacked in layers with minced garlic, shredded fresh basil, and splashes of white wine vinegar. It sits in the fridge for hours while the flavors meld into something tangy, garlicky, and deeply savory.

Drying the zucchini slices before frying is the step that makes or breaks this. Lay them on paper towels for several hours, or even overnight. Moisture is the enemy of a crisp fry. Wet zucchini steams instead of browning and soaks up oil like a sponge.

Fry in a single layer. Crowding the pan drops the oil temperature and you end up with limp, greasy slices instead of golden, crisp ones. Work in batches if needed.

Chef Tips

• Use a non-reactive container (glass, porcelain, or plastic) for marinating. Metal can react with the vinegar and leave a tinny taste.
• Flip the entire block of layered concia a few times while it marinates. This lets the vinegar and garlic juices seep evenly through every layer.
• Go easy on the vinegar. A light sprinkle per layer is all you need. Too much will overpower the zucchini.
• This is better the next day and holds well for 2 to 3 days in the fridge.

Variations

• Use eggplant instead of zucchini for a richer, meatier version.
• Add thin slices of fresh chili between layers for a spicy kick.
• Serve on crostini as a bruschetta topping, or alongside grilled fish as a bright Italian side.