- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Day
- Preparation time: 40 Minutes
- Portions: 6 people
- Cooking methods: Frying
- Cuisine: Regional Italian
- Seasonality: Spring, Summer
Ingredients
- 2.2 lbs zucchini
- 2.1 cups vegetable oil
- 1 clove garlic
- 4 leaves sage
- as needed olive oil
- 10 leaves sage
- 2 cloves garlic
- 2 leaves bay
- 1 onion (about 4.6 oz)
- 0.85 cup white wine vinegar
- 1.7 cups water
- 2 pinches fine salt
Steps
Wash the zucchini, cut them into matchsticks, about 1.25-1.5 inches long and 0.4 inches wide.
Put plenty of vegetable oil in a pan with a clove of garlic and four sage leaves. Ensure they do not burn. Fry the zucchini for about 5-10 minutes, until golden. Place them on a plate with paper towels to absorb excess oil.
Now prepare the marinade. In a pan with a bit of olive oil, put the sage leaves, garlic cloves, sliced onion, and lightly sauté. Add the vinegar, water, salt, and cook for about 15 minutes.
The proportions can vary according to your taste. Usually, it’s 1 to 1, but for us who like them less strong, we used a ratio of 2 (water) to 1 (vinegar). If you like them even less strong (you will still taste the vinegar quite a bit), you can go to 5 (water) to 1 (vinegar).
Arrange the zucchini in a bowl, pour the hot marinade over them, and mix.
Let cool, then refrigerate for at least 12 hours, or even all day.
Tips and Advice
The proportions can vary according to your taste. Usually, it’s 1 to 1, but for us who like them less strong, we used a ratio of 2 (water) to 1 (vinegar). If you like them even less strong (you will still taste the vinegar quite a bit), you can go to 5 (water) to 1 (vinegar).
You can also use apple cider vinegar, which is definitely milder
If you enjoyed Zucchini in Carpione, try other Piedmontese appetizers:
Green Piedmontese Pie (Turta verda)
