Country of Origin - Italy
Preparation Time10 minutes
Cooking Time20 minutes
DifficultyEasy
Tags vegan piemonte vegetarian side dish

Description

'Carpione' refers to the vinegar based marinade, common in the region of Piedmont. This dish is a good side in the summer and it's even tastier the day after it's prepared, giving the time to the marinade to make it extra yummy. It is also great in summer, as it can be enjoyed cold.

Nutrition Facts
Per 318 g Serving Size
Amount Per Serving
Calories
127 kCal
Calories from Fat
61
% Daily Value*
Total Fat
6.8 g
10.4%
Saturated Fat
0.9 g
4.4%
Cholesterol
0.0 mg
0.0%
Sodium
23.1 mg
1.0%
Total Carbohydrates
11 g
4%
Dietary Fiber
3 g
10%
Sugars
6 g
Protein
3 g
5%
Vitamin A    0% Calcium    5%
Magnesium    11% Iron    0%
Vitamin C    63% Potassium    18%
Vitamin D    0% Folate    14%
* Based on a regular 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.

Ingredients for
people

Ingredient AmountComment
For the Main Part
Zucchini squash 1 lb 12 oz
Onions 1 onion
Olive oil 2 Tablespoons (1 fl oz)
Ground sage 1 Teaspoons (1/4 fl oz)

Fresh sage even better!

Garlic 1 clove
Red wine vinegar 1 cup (8 fl oz)
For Frying
Canola oil 2 cups (16 fl oz)

Recommended Ingredients and Equipment

1 Cut the zucchini in sticks, about 2 inch long by half inch thick. Finely chop the onion and the garlic too.
2 Put the frying oil in a pan and when it's hot, fry the zucchini in batches, on high heat, till they lightly brown. Put the fried zucchini on a plate with paper towels to make them dry and drains some oil.
3 On a skillet, cook the onions with the garlic and sage for about 10 minutes in low heat. Don't let them brown, just let them soften and become translucent. If you like, you can add more herbs like laurel leaves and juniper berries, or peppercorns, but that's optional. Once the onion are soft, add a cup of wine vinegar and let it cook for 5 more minutes, then run the heat off.
4 On a serving plate, put together the zucchini and the onion mixture. You may want to gently add a little at a time from both since if you mix too energetically the zucchini will break. Add also all the liquid from the onions (the Carpione). This dish is better if you eat it the day after, giving it the time to marinate.