Jewish Recipes
Marinated Zucchini Recipe
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Marinated Zucchini - Concia di Zucchine - pareve

"This too is a Sicilian specialty that was brought to northern cities by Jews fleeing the Inquisition. In the Veneto dialect it is "zuchete in aseo."... she makes note that once it was steamed and not fried for some visiting dignitary and the first thing he said was, "This should be brown!

1-1/2 lbs zucchini
Olive oil
2 or 3 garlic cloves, finely chopped
A few sprigs of fresh basil or mint, finely chopped
4 tbsp. white wine vinegar
Salt and pepper

Trim the ends of the zucchini and cut in thin slices diagonally. fry quickly in batches in hot olive oil, turning them over once, until browned all over. Lift out and drain on paper towels.

Fry the garlic or leave it raw. Lay the zucchini slices in layers, sprinkling each layer with the drained garlic, the basil or mint, the vinegar, salt, and pepper. Leave to marinate a few hours before serving cold. It keeps very well for days.

VARIATIONS:

for a peppery version, put a small chile pepper in the oil at the start and discard it after frying the zucchini, or mix a pinch of cayenne with the vinegar. For a sweet-and-sour ("agrodolce") version mix 21 tbsp. of sugar with1-2 tbsp of vinegar.

For "concia di melanzane," do the same with sliced eggplant.

From The Book of Jewish Food by Claudia Roden

 

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