Adelina Cernusco, Ivrea, Torino
Carpione: this is an historical way in Piedmont to prepare zucchini, fish, chicken, breaded meat, eggs and any kind of food that will match the strong flavour of vinegar. The main ingredient is fried, and then marinated in vinegar and wine.
(Yield: 4 servings)
1 pound medium-sized zucchini
flour (for dredging)
3 tablespoons canola oil
MARINADE:
3 garlic cloves (minced)
1 onion (diced)
3 bay leaves
1 cup white or red wine vinegar
½ cup red wine
3 small sage branches (approx. 15 leaves)
salt and black pepper
1. Wash zucchini and slice lengthwise to ¼-inch thicknesses. Dredge zucchini slices in flour and shake off excess.
2.Warm oil in large skillet over medium heat and fry zucchini slices for approx. 1 minute per side. Place on paper towels to remove excess oil.
3.In same skillet, over medium heat, add garlic, onions and bay leaves. Cook until onions are translucent.
4.Add vinegar and cook for approx. 2 minutes more. Add wine and sage leaves and cook over high heat for 3 to 4 minutes.
5.Remove and discard bay leaves.
6.Arrange zucchini in layers in a dish, cover with marinade sauce, and allow to marinate 5 to 6 hours in refrigerator (or even better overnight). Season with salt and pepper to taste.