ZUCCHINI IN CARPIONE are a tasty preparation to serve as an appetizer or side dish. A typical summer dish from the Piedmont countryside, carpione is also prepared with breaded and fried veal cutlets, fried eggs, meatballs, leftovers from boiled meat, or fish. This method not only preserves the product for a long time, it also gives it an incredible flavor — the longer it rests in the fridge, the better it gets.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 1 Day
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1.1 lb zucchini
- 2 red onions (large)
- 3 cloves garlic
- 1 3/4 cups white wine vinegar
- 1 3/4 cups water
- 6 leaves sage
- 1 leaf bay leaf
- extra virgin olive oil
- to taste salt
- to taste black pepper
Tools
- 1 Pot
- 1 Knife
- 1 Container airtight
Steps
Preparing ZUCCHINI IN CARPIONE is really simple and quick.
Slice the onions not too thinly and peel the garlic. Put everything in a pot with the olive oil and sweat over medium heat for 15 minutes.
Add the vinegar, the water, the sage and the bay leaf. Increase the heat, let it simmer and cook for another 15 minutes without a lid. Salt and pepper to taste.
Wash, trim and slice the zucchini lengthwise to a thickness of about 1/16 inch (≈ 2 mm).Add them to the liquid and continue cooking for another 10 minutes with the lid on. Alternatively you can fry the zucchini and then put them in the carpione.
Place the zucchini in a baking dish and pour the hot carpione over them, making sure it covers them completely.
Wait for it to cool, close the dish and place in the fridge for at least 1 day. This is one of those recipes best enjoyed after one or two days. Since it is a vinegar-based preparation, there is no risk of it going bad, so don’t worry.
