Welcome! Login | Register
 

Midnight Basketball League Tips Off July 7—Mayor Jorge Elorza's Midnight Summer Basketball League starts…

5th Annual Luxe Burger BYOB Contest Kicks off on July 15—5th Annual Luxe Burger BYOB Contest

Newport Police Officer Waives Band’s Parking Ticket—Newport Police Officer Waives Band's Parking Ticket

Moore: Mello Takes Over a Fire Department In Turmoil—Moore: Mello Takes Over a Fire Department In…

Memorial Doctor Part of Research Team to Lower Hispanic Childhood Obesity—A team of researchers including a doctor from…

Jeffrey Osborne Foundation To Host Comedy Event At PPAC—The Jeffrey Osborne Foundation will host a Celebrity…

Route 24 Bridge In Tiverton Faces Restrictions, Temporary Closure—The Rhode Island Department of Transportation has temporarily…

Converse and Newport Folk Festival Partner To Offer Recording Opportunities—Converse Rubber Tracks and the Newport Folk Festival…

Public Invited To Meet Delegation From Shimoda, Japan In Newport—The public is invited to meet a delegation…

College Admissions: 10 Western Colleges Worth the Trip This Summer—Put this college road trip on your summer…

 
 

Chef Walter’s Flavors + Knowledge: Concia of Vegetables

Wednesday, February 05, 2014

 

Concia means “blending”, therefore a combination of a variety of vegetables to choice and seasonally selected. Usually served as an accompaniment to roasts and seafood, Concia may also be served as a light, healthy lunch option. Serve in your favorite casserole or as in this version in individual servings. Every regions and cooks prepare their own Concia and the limit is your imagination. The dish has Jewish roots from the Roman Ghetto of Porta Ottaviana and historically the ingredients were limited to three.

 

Concia of Vegetables:

Prep Time: 1 hour, 30 minutes

Cook Time: 45 minutes

Total Time: 2 hours, 15 minutes

Ingredients:

  • 1 -1/3 pounds (600 g) ripe plum tomatoes, blanched, peeled, seeded, chopped & drained (in winter canned tomatoes will do)
  • 1 pound (500 g) eggplant
  • 1 pound (500 g) zucchini cut in small dice
  • 1 pound (500 g) potatoes, peeled and sliced
  • 1 pound (500 g) white onion, thinly sliced
  • 2 ribs celery, finely minced
  • 2 tablespoons fresh oregano, finely minced
  • 2 cloves garlic, minced
  • 3 tablespoons Italian parsley, minced
  • Olive oil
  • Kosher salt & freshly ground pepper to taste

Preparation:

  • Trim the stems and bottoms of the eggplant, slice them finely, salt them, and put them in a colander for about an hour, during which time the salt will draw out the bitter juices. Then rinse them and pat them dry.
  • Preheat your oven to 360 F (180 C).
  • Oil a large oven-proof dish and put down the sliced vegetables in layers, seasoning each completed cycle with some of the minced herbs, salt and pepper, and a little olive oil. When you are done layering, sprinkle a little more olive oil over the top and bake until the vegetables are fairly dry.
  • Yield: 6 servings of Concia

Master Chef Walter Potenza is the owner of Potenza Ristorante in Cranston, Chef Walters Cooking School and Chef Walters Fine Foods. His fields of expertise include Italian Regional Cooking, Historical Cooking from the Roman Empire to the Unification of Italy, Sephardic Jewish Italian Cooking, Terracotta Cooking, Diabetes and Celiac. Recipient of National and International accolades, awarded by the Italian Government as Ambassador of Italian Gastronomy in the World. Currently on ABC6 with Cooking Show “Eat Well”. www.chefwalter.com / http://www.chefwalter.blog.com/

 

Related Articles

 

Enjoy this post? Share it with others.

 
 
:)