Concia is one of Roman Jews’ favourite dishes and one of the sandwich fillings made for picnics or Mishmarot (a typical Roman tradition that includes prayers and celebrations on Thursday before a family religious event, such as Bar Mitzva, wedding, circumcision); the other filling is beef stew. The term “concia” comes from the habit of draining sliced zucchini (like tanned leather) before frying them in abundant oil.

Slice zucchini into oval-shaped discs, rinse on a kitchen towel and fry them in abundant oil. As they are ready, place them in a jar, alternating layers of zucchini and garlic cloves and basil leaves.

Once finished, add some tablespoons of extra virgin olive oil and white wine vinegar (not too much, since these are not zucchine in carpione). Allow to stand for at least half a day before serving (24 hours would be better).

Recipe by Daniela di Veroli