Zucchini in carpione

Zucchini in carpione is a typical dish of Italian cuisine, particularly common in Piedmont and Lombardy. They are fried zucchini dressed with a sweet and sour marinade based on vinegar and onion, left to flavor for a few hours. Here is the recipe:

Ingredients

• 4 medium zucchini
• Seed oil for frying
• Flour as needed for dusting the zucchini
• Salt
• Pepper
• 1 large white onion
• 150 ml of white wine vinegar
• 50 ml of water
• 1 tablespoon of sugar
• Some bay leaves
• A few black peppercorns
• Fresh parsley (optional)

Preparation

1. Wash and dry the zucchini. Cut them into rounds about 3-5 mm thick.

2. Dust the zucchini in flour to lightly cover them. This will help achieve a crispy and golden fry.

3. Heat plenty of seed oil in a pan and fry the floured zucchini until they turn golden on both sides. Drain them on paper towels and sprinkle lightly with salt.

4. In the meantime, finely slice the onion and brown it in another pan with a drizzle of oil.

5. When the onion is wilted, add the vinegar, water, sugar, bay leaves, and peppercorns. Let simmer for a few minutes until the marinade has slightly reduced.

6. In a large bowl or an airtight container, arrange a layer of fried zucchini, cover with some of the marinade and onion, and continue layering until all the ingredients are used up.

7. Seal the container and let marinate in the refrigerator for at least a couple of hours, even better if overnight, so that the zucchini absorb the flavor of the carpione.

8. Before serving, you can add chopped fresh parsley on top for a touch of color and freshness.

Zucchini in carpione can be enjoyed both as an appetizer and as a side dish. They are excellent cold and become even tastier if left to rest, so they can also be prepared a day in advance.