A tasty side dish that goes perfectly with meat or fish, prepared with a traditional regional method: we’re talking about Piedmont- style zucchini in carpione!
This preparation of zucchini (and many other recipes) takes its name from a typical Piedmont lake fish – the carpione (carp) – which was preserved this way before the advent of refrigerators. This speedy, functional method involves a marinade of vinegar and wine, which allows the food to keep for a while, even in the summer heat – preserving flavor, taste and nutrients. Over time, this type of preservation has evolved and is now also used with meat, different types of fish, vegetables and even fried foods.
The recipe for zucchini in carpione
The recipe for Piedmont-style zucchini in carpione is simple and quick to prepare. We recommend leaving the zucchini to marinate at least 24 hours before eating.
Ingredients
2 1/4 lbs fresh zucchini, Garlic and onion, Excellent-quality wine vinegar, Extra-virgin olive oil, Salt, Sage
Instructions
Start by washing the zucchini and cutting them into very thin sticks. With the oil very hot (remember to use a high-quality frying oil), fry until completely browned and let dry on a plate with absorbent paper towel. Season with salt and leave to cool.
Put the zucchini with sage and a few cloves of garlic in a container and move on to the preparation of the onion for the marinade. Slice a medium-sized onion, peel it carefully and let it sweat in a pan with a little oil. Once the onion is softened but still transparent, add a little water and a glass of wine vinegar and boil for a few minutes, then let cool. When the onions and their liquid are cold, pour them over the zucchini. Then cover the container and put the zucchini in carpione in the fridge, waiting at least 18-24 hours before eating.
