Concia (marinated zucchini)
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Concia (marinated zucchini)
  Zucchini    Vegetables    Appetizers    Italian  
Last updated 6/12/2012 1:17:30 AM. Recipe ID 47921. Report a problem with this recipe.
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      Title: Concia (marinated zucchini)
 Categories: Vegetables, Appetizers, Italian
      Yield: 1 Servings
 
           Zucchini
           Olive oil
           Garlic; minced
           Basil, fresh; shredded
           -salt
           -pepper
           Wine vinegar
 
  No quantities are given "as they are not important; Concia can be
  prepared to be more less piquant, according to taste, by increasing
  or decreasing the quantity of herbs and spices. It freezes
  beautifully in a tightly closed container, but it must be used within
  a few days if stored in the refrigerator or after thawing, being a
  rather perishable food. Eggplant was also prepared as Concia in Rome,
  but its texture is less desirable than eggplant. Trim off the ends of
  the zucchini; then cut each one in half; slice each half thinly
  lengthwise and place slices on paper towel to dry for several hours
  or overnight. Fry in hot olive oil in a single layer until golden
  brown on both sides. Arrange in layers in glass, plastic or porcelain
  container and season each layer with small amounts of garlic, basil,
  salt and pepper, and a sprinkle of vinegar. Cover the container and
  store in the refrigerator at least several hours before using. The
  flavour will be enhanced if you turn the Concia as a block inside the
  container a few times while it is marinating to allow the juices to
  seep through.
  




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Recipe ID 47921 (Apr 03, 2005)

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