Zucchini in carpione is a simple and delicious appetizer or side dish, typical of Piedmontese cuisine and popular throughout Northern Italy, especially in regions like Veneto and Lombardy. They are prepared by deep frying zucchini and then marinating them in a fragrant sauce made from white wine, vinegar, onions, and aromatic herbs: carpione, indeed. This recipe has its roots in peasant tradition and arose from the need to preserve vegetables—and not only vegetables, as carpione was often used for fish as well—in a time when refrigerators didn’t exist. This necessity was common in many areas of Italy, as evidenced by similar preparations typical of other regional cuisines, such as the Neapolitan tradition of zucchini or eggplant alla scapece, the Roman zucchini concia, or the famous Sicilian caponata. With their bold and appetizing taste, zucchini in carpione are perfect served on bruschetta, beside a cheese platter, or as a cold side dish on warmer days. A simple yet surprising dish, capable of telling a story of tradition, flavor, and peasant ingenuity that never goes out of style.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 8 Hours
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Frying
- Cuisine: Italian Regional
- Region: Piedmont
- Seasonality: Spring, Summer
- Energy 176.36 (Kcal)
- Carbohydrates 8.14 (g) of which sugars 0.63 (g)
- Proteins 5.52 (g)
- Fat 14.00 (g) of which saturated 2.19 (g)of which unsaturated 4.32 (g)
- Fibers 2.52 (g)
- Sodium 104.62 (mg)
Indicative values for a portion of 132 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Fried Zucchini in Carpione
- 1.75 lbs zucchini
- 1 onion
- 1 clove garlic
- 2/3 cup white wine vinegar
- 1/2 cup dry white wine
- 3 tbsps extra virgin olive oil
- 3 leaves sage
- 1 leaf bay
- as needed peanut oil
- 1 pinch salt
- as needed pepper
Tools
- 1 Cutting Board
- 1 Knife
- 1 Pot large
- 1 Slotted Spoon
- 1 Pan non-stick
- 1 Baking Dish
- Paper Towels
- Plastic Wrap
How to Prepare Fried Zucchini in Carpione
To prepare zucchini in carpione, start by washing and drying the zucchini. Trim them and if they are very long, cut them in half. Then cut them into sticks not too thin (1). Pat them well with paper towels to dry the moisture (2). In a large pot, heat plenty of peanut oil (if you have a kitchen thermometer, the ideal temperature is 340°F) and dip the zucchini in batches (3).
Fry them for 2-3 minutes until golden, then drain with a slotted spoon (4) and dry them well on paper towels (5). Salt them while still hot. As they cool, prepare the carpione: thinly slice the onion (6).
In a non-stick pan, pour 3 tablespoons of extra virgin olive oil. Add the halved garlic clove and the onion, then sauté everything over low heat, taking care not to burn the onion (7). Add the sage and bay leaves, torn (8). When the onion is soft, increase the heat and pour in the white wine (9).
Let it evaporate for a few seconds, then, still on high heat, add the vinegar (10). Lower the heat and let it cook for 5-6 minutes on low flame (11), until the sauce has slightly reduced. Then turn off the heat (12). Remove the garlic clove.
Take a baking dish and lay a layer of zucchini on the bottom (13). Season with a few tablespoons of sauce (14) and cover with another layer of zucchini, always seasoning with a little sauce. Continue this way until the zucchini are used up, pouring the remaining sauce over at the end (15).
Cover the baking dish with plastic wrap and let the zucchini in carpione marinate in the refrigerator for at least 8 hours to flavor. Half an hour before serving, take them out of the refrigerator to let them come to room temperature and mix them well.
Storage
Zucchini in carpione can be stored in the refrigerator for 5 to 6 days.
Tips and Variations
The original recipe for zucchini in carpione requires the zucchini to be fried. However, you can use the same sauce to season zucchini prepared in other ways: for example, air-fried zucchini or marinated raw zucchini carpaccio.
