in the kitchen with: katie parla’s concia – Design*Sponge

Last week I had the pleasure of taking a food tour here in Rome led by food historian and food journalist, Katie Parla.  Though I have known Katie for quite a while, I’ve never taken one of her tours, instead relying on her blog (which has been nominated this year in the best culinary travel blogs category in Saveur’s Best Food Blog awards) and Rome food app for the newest places to eat in Rome.  The tour started in the Jewish quarter of the city, and prompted me to ask Katie if she had a recipe from there to share.  Her first idea was for a very simple and seasonal recipe, referred to as concia, which refers to a method to preserve produce longer by first frying then marinating it in vinegar.  Katie’s recipe uses zucchini, which have just started to show up in fine form in the local markets here.  My advice, you can marinate this for a few hours, but it gets so much better the longer it sits.   –Kristina

Bookmark(0)

No account yet? Register


Do you have 10 seconds? Show this DIY to your friends and fans.



To report this post you need to login first.
No comments