Another typical Piedmontese dish, Zucchini in Carpione (zicot an carpium or al brusc), is a classic. This is the recipe we prepare since we don’t like them too strong, but if you want, you can use the water and vinegar ratio of 1 to 1 if you prefer them more vinegary, or go up to 5 to 1 if you like them less strong. You can also use apple cider vinegar, which is much milder.
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Here is a collection of recipes with zucchini:
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Day
- Preparation time: 40 Minutes
- Portions: 6 people
- Cooking methods: Frying
- Cuisine: Italian Regional
- Seasonality: Spring, Summer
Ingredients
- 2.2 lbs zucchini
- 2 cups vegetable oil
- 1 clove garlic
- 4 leaves sage
- to taste olive oil
- 10 leaves sage
- 2 cloves garlic
- 2 leaves bay
- 1 onion (about 4.6 oz)
- 7 oz white wine vinegar
- 1.7 cups water
- 2 pinches fine salt
Steps
Wash the zucchini, cut them into matchsticks, in pieces about 1.2-1.6 inches long and around 0.4 inches wide.
Put plenty of vegetable oil in a pan with a clove of garlic and four sage leaves. Be careful not to let them 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 some olive oil, add 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 depending on your taste. Usually, it is 1 to 1, but for us who prefer less strong, we used a proportion of 2 (water) to 1 (vinegar). If you like them even less strong (though the vinegar is still noticeable), you can switch to 5 (water) to 1 (vinegar).
Arrange the zucchini in a dish, pour the warm marinade over them, and mix.
Let them cool and refrigerate for at least 12 hours, or even for the whole day.
Tips, Advice
The proportions can vary depending on your taste. Usually, it is 1 to 1, but for us who prefer less strong, we used a proportion of 2 (water) to 1 (vinegar). If you like them even less strong (though the vinegar is still noticeable in these), you can switch to 5 (water) to 1 (vinegar).
You can also use apple cider vinegar, which is much milder
If you enjoyed the Zucchini in Carpione, try other Piedmontese appetizers:
Piedmontese Green Pie (Turta verda)
Veal Tongue with Piedmontese Green Sauce
From Piedmont: Raw Veal Meat (tartare)
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