Carpione is an ancient Italian way of preparing food to preserve it during the warm season without refrigeration. There are many regional variations of carpione: in the lake region of northern Italy it’s typically used to preserve fish, as it is in Venice, where this recipe takes the name of “saor”. The ingredients may vary from place to place but this preparation gives the food – fish, vegetables, or chicken – a tangy flavor perfect for a summer dinner or as an appetizer in any other season.
Ingredients:
(for 4 people) A B Gf
- 6 medium zucchini
- 2 medium yellow onions
- ½ cup white wine
- ½ cup white vinegar
- 2 Tbsp. EVOO
- 8 leaves of sage
- 2 tsp. of salt
- 1 tsp. black peppercorns
Cut the onions in half and soak them in a quart of cold water for at least half an hour.
Wash the zucchini, remove both ends and cut them in half lengthwise. Cut each half into three sections, and then cut each section lengthwise into thirds. You should obtain sticks approximately 1½ inch long.
Warm up the Evoo oil in a frying pan and sauté the zucchini for about 7 to 9 minutes, stirring often. Don’t overcook them.
Prepare the carpione marinade. Pat the onions dry and slice them thinly. Warm up the EVOO in a pan and sauté the onions with the sage, without letting them brown (about 5-7 minutes). When they are tender, add the wine and the vinegar, then bring to a boil and let half of the liquid evaporate. Add the pepper grains.
Transfer half of the zucchini into a deep glass container and pour half of the hot marinade over it. Make a second layer with the remaining zucchini and pour the rest of the marinade over it. Let the zucchini marinate in the refrigerator for at least 12 hours before serving them.
Thanks to the vinegar, the zucchini will keep for several days in the refrigerator, becoming tastier and tastier.