Zucchini in carpione
Zucchini in carpione are zucchini marinated in vinegar and wine it’s a tasty appetizer from the Piedmont region. My auntie taught me how to make this dish during my last visit there. There are different versions of this recipe with slight differences. It’s usually prepared early in the morning and ready to be served in the evening.
Ingredients:
2 lb. small zucchini
2 cups extra virgin olive oil
1 white small onion sliced thin
2/3 cup dry white wine
1 cup white wine vinegar
4 unpeeled cloves of garlic
2 bunches of fresh sage
Instructions:
1. Clean the zucchini and cut them lengthwise and then into 1 to 2 inch pieces.
2. Fry them in 2 cups of olive oil. Remove them, dry them on a paper towel and salt them.
3. Arrange the zucchini in a glass container.
4. In the same pan add the onions, the vinegar, wine, sage and the cloves of garlic to the oil.
5. Let the liquid simmer at low temperature for about 10 minutes.
6. Pour the mixture still hot over the zucchini and let it cool.
7. When possible refrigerate the zucchini in carpione all day before serving them.
Notes:
They can be kept in the refrigerator for a week or so.
