Chanukah Recipe 2007
We at BFHU wish you all a wonderful and happy Chanukah filled with light and love!
As we celebrate the miracle of the oil that burned for 8 days in the Temple, Italian Chef and Hebrew University Alumna, Silvia Nacamuli, has kindly provided us with a delicious Chanukah recipe that comes from the ghetto in Rome.
Enjoy!
- Concia -
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Time: 30 mins + 1-2 days to marinate
Ingredients (Serves 4-6 as starter or side dish):
• 1 Kg. courgettes
• 1 Lt. of sunflower/corn/olive oil
• 1-2 finely chopped clove of garlic
• A few tablespoons of cider/white wine vinegar
• 4-5 leaves of hand cut fresh basil
• Table salt to taste
Cooking Directions:
Cut the courgettes in half, and then cut each piece again, but this time horizontally, into long large strips of ½ cm (1/4 in) each.
TIP: Spread the courgette strips on some paper/cotton cloth on a tray and (ideally) leave to dry for a couple of hours. This will make the frying faster and lighter as the courgettes, once they have lost part of their juice, will absorb less oil when frying.
Warm the oil on high heat in a wide frying pan or saucepan (or if you have one, a deep fryer set to 180°C). Once the oil is very hot put a couple of handfuls of the courgette slices into the deep oil. The slices can touch each other but they should all be able to move freely in the saucepan and they must all be covered by oil.
Leave to fry, over a medium-high flame, until the courgettes turn golden. Remove the courgettes from the oil and place them directly into a container (one with a cover). While the courgettes are still hot, add some garlic, salt, basil and a couple of tablespoons of vinegar on top of them. Do not mix. Fry the remaining courgettes, add them on top of the others and repeat the seasoning process.
Leave to cool down and once they have reached room temperature, close the container and put it in the fridge for 1 day. The next day, open the container and stir everything well, taste it and add salt and vinegar if needed (usually it needs it as it is the first time that the ingredients are mixed together and there are still bits and pieces which have not been flavoured). Put it back in the fridge for a few more hours and it is ready to eat!
Serve at room temperature, ideally with some bread. This dish keeps very well for several days. The longer you wait the stronger the flavour.
Created by Silvia Nacamulli ©
La Cucina di Silvia - Cooking for the Soul ®
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