Your Source for Jewish Recipes Online!
Marinated Zucchini - Concia di Zucchine -
"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
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.
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
Don't forget to visit our other Recipe site at
That's My Home
Razzle Dazzle Recipes
Copyright © 2002 - 2005