Shared by Italo Camerino
Shared by Italo Camerino
Concia (Zucchini Salad)
Yield: 4 to 6 servingsTime: 1 h + marinating time
Concia (Zucchini Salad)
Yield: 4 to 6 servingsTime: 1 h + marinating timeFamily Journey
Rome
Montreal
This recipe was shared by Italo Camerino. Read more about his family in " How Roman Jewish Recipes Endured at One Family’s Home in Montreal" and try his recipes for carciofi all giudia ('Jewish Style' Fried Artichokes), aliciotti con indivia (anchovies baked with escarole), and chicken meatballs with celery.
Ingredients
- 3 zucchinis, sliced lengthwise into ¼ inch thick pieces
- Olive oil for frying
- Salt and pepper
- 4 to 6 garlic cloves, finely chopped
- ½ bunch fresh basil leaves, finely chopped
- 4 tablespoons white wine vinegar
Preparation
Step 1
Lay the zucchini slices flat onto a paper towel lined tray and sprinkle with ½ teaspoon of salt on all the zucchini slices, both sides. Set aside for 5 to 10 minutes. Pat the zucchini dry from any excess liquid.
Step 2
Place ¼ cup olive oil in a large saucepan, or enough oil to be ½ inch deep in the pan. Place over medium heat.
Step 3
Gently place about 6 pieces of zucchini into the pan, making sure that the pieces all lay flat and do not overlap. Fry the zucchini on each side for about 5 minutes until golden brown. Transfer to a baking rack or a paper towel lined tray to drain any excess oil. Continue frying the rest of the zucchini in batches.
Step 4
Place the fried zucchini into a mixing bowl. Add salt, pepper, garlic, basil and vinegar. Gently mix until each piece of zucchini is evenly coated. Transfer to an airtight container and refrigerate for at least 5 hours and up to 24 hours.
Step 5
Serve the concia at room temperature.
