Concia di zucchine: the original roman recipe
La Concia di zucchine, tanning of zucchini, not to be confused with marinated courgettes, is an ancient recipe of Roman Jewish cuisine.
Rigorously prepared with Roman zucchini, serves as an excellent side dish or starter, originating from the Jewish community in the heart of the ghetto of Rome. Beloved by kosher eaters and not follows the iron rules of the Jewish religion.
Maybe you do not know but even Rome had her Julia Styles: Mrs. Ada Boni, in her Roman cookbook, calls them marinated zucchini and if it is true that for someone marinated and tanning are synonymous, in reality, there is a difference between the two methods of preparation.
La concia starts with frying zucchini while the marinated courgettes are simply cooked in the pan, 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.
The zucchini tanning instead, requires that the courgettes – appropriately seasoned, should be left to marinate in vinegar at least for 24 hours before being consumed.
Summer is the season when the Roman zucchini are spontaneous, fresh and delicious; the best time to taste this dish.
Peel 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 the time, squeeze them, then fry them, a few at a time, in plenty of peanuts or extra virgin oil until a homogeneous browning is obtained; collect them gradually on absorbent paper.
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 on a layer and one of zucchini instead of on each layer if you do not like the pungent and strong taste of garlic.
Replace the pepper with freshly ground black pepper if you do not like spicy.