You could certainly argue that this is simply a recipe for any vegetable that instantly and temporarily pickled. And most historians point out that many dishes laden with vinegar in Italy likely had Jewish origins, as the dish could be prepared before and then held over for the Sabbath.
This is still on the table most meals in Jewish homes and Kosher restaurants all over Italy. You will likely want to triple or quadruple the quantity, as la concia is great cold, on sandwiches, tossed with pasta, on and on.
- Vegetables, such as zucchine (courgette or zucchini), melanzane (auburgine, brinjal, eggplant) and finocchio (fennel).
- Best or supermarket extra virgin (see below)
- Salt
- Optional mint, basil, garlic
- Red or white vinegar (see below)
Using a knife, mandolin or slicer, slice all the vegetables, as thin- as say- three stacked playing cards. Either grill dry (no oil) or sauté (supermarket oil) in batches until tender.
If grilling, remove from the grill, place in serving bowl. When all is grilled, douse with lots of best olive oil, salt, and finely chopped herbs and garlic, if using. Douse with vinegar (red is more typical but not as visually-pleasing). Should be dripping with both vinegar and olive oil.
If frying, remove from pan when soft, add salt, vinegar and herbs, if using. Alternatively, you can deglaze the pan with the vinegar, which only intensifies the acid.
Allow dish to marinate a few hours and adjust seasonings, vinegar and olive oil. Serve as antipasto, or on sandwiches.
Beer or mediocre wine. The vinegar will not play nicely with any wine but just ignore any desire for harmony between the two.
