Welcome! Login | Register
 

Revs Win Streak Snapped, Fall 1-0 To Crew—The New England Revolution hit the road for…

Brown Falls To Georgetown In Season Opener—Brown’s 137th season of intercollegiate football began on…

25 Fall Weekend Activities—The start of autumn is only two days…

The Great Danes Should Overpower the Rams in Kingston—The Rhode Island Rams football program continues to…

Top 5 Fall Concerts—The Fall music season has arrived, and GoLocal…

The Scoop: Chamber Makes Bond Endorsements, Yes on 7 Campaign Launch, and More—Welcome back to The Scoop, the 4 p.m.…

Rhode Island Residents Celebrated for 25 Years of Participation in CVS Health Downtown 5k—A group of Rhode Islanders called "The Dashers"…

Friday Financial Five -September 19, 2014—A positive report out of the New York…

What To Watch For: Patriots vs. Raiders—The Patriots will finally play their home opener…

5 Live Music Musts - September 19, 2014—The last weekend of summer brings a nice…

 
 

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.