Recipe - Concia

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini