This sounds like a book I need to have (ordering it today). Meanwhile, I looked at a recipe in my Flavors of Puglia, "Verdure a Scapece," which came from a restaurant in Acaia, a tiny walled town east of Lecce. The town is no longer tiny, the restaurant apparently no longer exists, but the recipe is still good and very similar to yours and Leah's, except with the addition of anchovies. Lots of authoritative sources credit these various sorts of semi-pickled vegetables (and fish) to the Mediterranean Jewish kitchen. I'm not sure why exactly but it seems to be a universal belief. Thanks for recalling it, Mitchell. In Puglia, as you probably know, eggplant (which Artusi calls a "Jewish" vegetable, is also treated this way.
Thanks, too, for your smart and sensible advice about cooking with evoo. I am so tired of correcting American chefs (and many, many home cooks) on this point. One of the most famous chefs in the country parroted this nonsense to me. Maybe they will listen to your guy-chef talk and step up to the stove (the piano).
This sounds like a book I need to have (ordering it today). Meanwhile, I looked at a recipe in my Flavors of Puglia, "Verdure a Scapece," which came from a restaurant in Acaia, a tiny walled town east of Lecce. The town is no longer tiny, the restaurant apparently no longer exists, but the recipe is still good and very similar to yours and Leah's, except with the addition of anchovies. Lots of authoritative sources credit these various sorts of semi-pickled vegetables (and fish) to the Mediterranean Jewish kitchen. I'm not sure why exactly but it seems to be a universal belief. Thanks for recalling it, Mitchell. In Puglia, as you probably know, eggplant (which Artusi calls a "Jewish" vegetable, is also treated this way.
Thanks, too, for your smart and sensible advice about cooking with evoo. I am so tired of correcting American chefs (and many, many home cooks) on this point. One of the most famous chefs in the country parroted this nonsense to me. Maybe they will listen to your guy-chef talk and step up to the stove (the piano).
I’m so glad you enjoyed the concia!