Concia (Marinated Zucchini)
Submitted by angel5490
Roman-style concia: zucchini slices fried golden in olive oil, then layered with garlic, basil, and vinegar. An old-world Italian appetizer that improves as it sits.
YIELD
1 servingPREP
20 minCOOK
20 minREADY
In the Jewish kitchens of Rome, concia has been a staple for generations. It’s one of those recipes that feels almost too simple to be this good.
Thin zucchini slices get fried in olive oil until golden and slightly crisp, then layered in a dish with garlic, fresh basil, salt, pepper, and splashes of white wine vinegar.
As it rests in the fridge, the vinegar and garlic seep into every layer, transforming fried zucchini into something tangy, aromatic, and completely addictive.
No exact measurements here. That’s by design. You season to your own taste, making it as garlicky or piquant as you like.
Chef Tips
- Slice the zucchini thin and let them dry on paper towels for several hours before frying. Removing moisture is the secret to getting them golden and crisp instead of soggy.
- Fry in a single layer. Crowding the pan steams the zucchini instead of frying it.
- Flip the whole block of layered concia a few times while it marinates so the juices distribute evenly.
- This freezes beautifully in an airtight container, but use it within a few days once thawed.
Ingredients
Directions
No quantities are given “as they are not important; Concia can be prepared to be more less piquant, according to taste, by increasing or decreasing the quantity of herbs and spices.
It freezes beautifully in a tightly closed container, but it must be used within a few days if stored in the refrigerator or after thawing, being a rather perishable food.
Eggplant was also prepared as Concia in Rome, but its texture is less desirable than eggplant.
Trim off the ends of the zucchini; then cut each one in half; slice each half thinly lengthwise and place slices on paper towel to dry for several hours or overnight.
Fry in hot olive oil in a single layer until golden brown on both sides.
Arrange in layers in glass, plastic or porcelain container and season each layer with small amounts of garlic, basil, salt and pepper, and a sprinkle of vinegar.
Cover the container and store in the refrigerator at least several hours before using.
The flavour will be enhanced if you turn the Concia as a block inside the container a few times while it is marinating to allow the juices to seep through.
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