Zucchini with Mint and Vinegar

Preparation info
  • Serves


    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

Concia is served as part of an assorted antipasto or as an accompaniment for meat dishes, especially bollito (boiled beef). It can also be made into a wonderful snack by layering it between two pieces of bread, or using it as a topping for crostini. Although this dish is popular in the Roman Jewish community, it is of Sicilian origin. It is called zuchete in aseo in the Veneto, and zucchini all’aceto or zucchini all’agro elsewhere. Eggplant is prepa