Concia di zucchine is a staple of cucina ebraica romana (Roman Jewish cuisine). In short, the vegetarian recipe is simply a marinated zucchini prepartion with mint. Here's how to make this refreshing side dish at home.
Concia di zucchine, a specialty of Roman-Jewish cuisine
Roman-Jewish cuisine is present in several Italian cities, but Rome's Jewish Ghetto boasts some of the best places to enjoy dishes steeped in the community's millennia-old traditions. Rome has Europe's oldest Jewish community, which dates back to the second century BC. Unsurprising, the quarter plays host to some of Italy's finest restaurants specialized in Jewish cuisine. Concia di zucchine, a staple of this cuisine, is easy to prepare and packs tons of flavor. White wine vinegar, one of the main ingredients, has been used to preserve food since antiquity.
How to make concia di zucchine
Note: The recipe doesn't call for ingredient quantities. Use as many zucchini as you like, and add the mint, parsley, and garlic according to your preference.
In Rome, a local variety characterized by a slightly bitter taste (and that gorgeous, delicate zucchini flower) is used.
Thinly slice the zucchini lengthwise (or into rounds) into pieces just under ¼″-thick. Fry them in enough boiling oil so that they're submerged. Drain when golden and place them on a plate lined with paper towels. Season with salt.
In a baking dish, place a layer of fried zucchini on the bottom. Season with chopped parsley and mint, extra-virgin olive oil, and sliced garlic. Add a spritz of white wine vinegar, so it marinates, and repeat with the next layers. Once the zucchini has cooled, refrigerate overnight. Remove about 30 minutes before serving.
In restaurants, concia di zucchine is generally served as an appetizer, often alongside a slice of freshly baked homemade bread or a piece of focaccia, or as a side dish with meat or fish courses. It also makes a great filling for panini, piadine, or the classic Roman pizza bianca, or it can be slathered on top of bruschetta or crostoni.