Jewish food trends have had a great influence on Italian Cuisine. This goes back to the Renaissance. Rome has adopted many Jewish foods so whole-heartedly that they are no longer thought of as Jewish Italian Food, they are just Roman foods. The most notable Jewish Roman dishes originate from the years of the Ghetto’s curfew, between the 1500s and 1800s, when the three gates of the district were locked after sunset by law. As this food style was used in the ghetto it remained and is still eaten today.
Italian food is generally regarded as pizza/pasta. It has many other sides. Come and enjoy these on our “Gems of Northern Italy Cruise” This is one of the side dishes we will be using.
Concia di zucchini
Jewish fried Zucchini
Ingredients
- 2 ¼ lb zucchini
- Sunflower oil for deep-frying
- garlic cloves, finely crushed
- 2 tablespoons of chopped parsley
- ¼ tsp kosher salt
- freshly ground black pepper
- ½ cup white wine vinegar
- 3 Tbsp extra-virgin olive oil
Method:
- Slice the zucchini lengthwise into ¼-inch-thick strips.
- Let the zucchini slices dry on a baking sheet lined with paper towels for 30 minutes.
- Pour about 2 inches (5 cm) of sunflower or peanut oil into a large saucepan and heat over medium heat
- Fry the zucchini until a nice golden color
- Place one-third of the fried zucchini in one layer in a deep rectangular dish. Sprinkle with some of the minced garlic, herbs and salt and season with pepper to taste. Repeat with two more layers, finishing with one last sprinkle of minced garlic, herbs, salt and pepper.
- Cover the zucchini with the vinegar, top with the olive oil, and refrigerate for at least 5 hours, and up to 24 hours. Bring to room temperature to serve.
