Carpione is a classic, timeless dish from Piedmont, Italy, that enhances meats, vegetables, eggs, and fish with its sweet and sour marinade. This dish, deeply rooted in Piedmontese culinary tradition, represents the essence of summer with its fresh, light, and thirst-quenching qualities, thanks to its tangy flavor. Carpione is incredibly versatile, suitable for preparing various ingredients, from zucchini to fish like eel, tench, and trout.
The Origins of Carpione
The carpione recipe has very remote origins, dating back to the Middle Ages or ancient Rome. In those times, refrigerators did not yet exist, and it was necessary to devise a method to preserve food longer. Carpione, in fact, is a type of marinade based on salt and vinegar, useful for the aforementioned purpose. It originated as a preservation method in times when refrigeration was unavailable. This technique allowed for preserving foods like meats, vegetables, eggs, and fish for several days, particularly during the summer.
The name "carpione" itself is said to derive from a specific fish, traditionally the first to be prepared "in carpione." This method of marinating in vinegar and white wine, enriched with the aroma of sage, was a clever way to extend the shelf life of fresh ingredients.
Carpione Across Italy
Piedmont is not the only region with a typical preparation based on vinegar; it is also found in most southern regions that have undergone Arab influence, and in the version of "scapece" or "scabeccio" in Liguria. The etymology of the name this time does not derive from the name of an animal, but from the Spanish escabeche, literally a vinegar sauce. The Piedmontese version strictly requires the addition of sage, garlic and onions, while scapece - based on the recipe - can be added wine, mint, bay leaf, pepper or saffron. Even in Veneto there is a preparation based on vinegar that is part of the regional gastronomic tradition: saor.
Ingredients for Uova in Carpione
Here's a list of ingredients you'll need to create this delightful dish:
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- 6 Eggs
- 8 Zucchinis
- 4 slices of chicken breast (or turkey)
- 1 small white onion
- q.b. Breadcrumbs
- q.b. Flour
- q.b. Salt
- q.b. Extra virgin olive oil
- q.b. White wine vinegar
- Fresh sage leaves
- Garlic cloves
- Lemon (optional)
- White wine (optional)
- Water
Some recipes also call for celery and carrots.
Preparing Uova in Carpione: A Step-by-Step Guide
Here's how to prepare the dish, incorporating the user's provided information:
- Prepare the Chicken (or Turkey): Begin by breading the chicken slices. Coat the meat with a thin layer of flour, then dip it in the egg, lightly beaten with a pinch of salt. Proceed with the breadcrumbs. Fry the cutlets in hot seed oil and then dab them with absorbent paper.
- Prepare the Zucchini: Cut the zucchini into rather thick wedges and sauté them in a pan with a little oil, salt, and a clove of garlic. Alternatively, cut the zucchini into strips, taking care not to make the pieces too small. Heat three tablespoons of extra virgin olive oil in a pan, add 1 clove of finely chopped garlic and a sage leaf. As soon as the oil is hot, add the zucchini cut into pieces and cook for about 11-12 minutes. Set aside the zucchini.
- Cook the Eggs: There are multiple ways to cook the eggs for this dish. Some recipes call for fried eggs, others for boiled eggs, and some even use frittatas.
- Fried Eggs: Fry the eggs in a pan with butter.
- Poached Eggs: Bring 2 liters of water to a simmer with a deciliter of vinegar. Crack the eggs into separate bowls, gently slide them into the liquid, lower the heat, and cook for 3-4 minutes, or until the egg white has set, being careful to gather it around the yolk with a utensil. Drain them with a slotted spoon, place them on a cold plate to stop cooking, and cut off any "fringes" of egg white. Transfer them to a bowl, season with salt and pepper, and flavor with tarragon leaves.
- Prepare the Carpione Liquid: In the same pan where you fried the zucchini, meat, and eggs, sauté the thinly sliced onion with a little oil. When it has browned, add the water and vinegar, sage, salt, garlic cloves, and lemon. To prepare the carpione, gently brown the sliced onion in extra virgin olive oil, add the sage leaves and moisten with vinegar. Let it fade for a few minutes, add salt and water and simmer for 15 minutes over very low heat.
- Assemble the Dish: In a large container, arrange the zucchini, eggs, and chicken slices in alternating layers, then pour the hot carpione liquid over them. Put meat, eggs and zucchini in a baking dish and pour the carpione over it while it is still hot. Be sure to cover all edges.
- Marinate: Let the carpione sit. The carpione becomes better every day that passes! Cover with plastic wrap and marinate in the refrigerator for at least 6 hours.
Tips for Enhancing Your Uova in Carpione
- Wine Selection: The choice of wine can significantly impact the flavor profile of the carpione. A wine with the right aromatic bouquet can truly elevate the recipe.
- Flexibility with Ingredients: Feel free to experiment with different vegetables and proteins depending on what's in season and your personal preferences.
- Serving Suggestions: Today, Piedmontese carpione is a summer dish that cannot be missing from the tables of Monferrato, enjoyed as a summer appetizer or as a second course complete with side dish.
The Delicate Contribution of Sage
Sage plays a fundamental role in the carpione recipe. In particular, it is applied to the vegetable mixture as soon as they have browned. Then, garlic and thyme should also be added. A beautiful trio of spices and aromas, in short, capable of enhancing a dish that is based precisely on a perfect alchemy of flavors and on combinations that are excessive on paper, but in reality capable of cheering the palate. Sage, then, is one of the most versatile aromatic herbs, which interacts well with the other ingredients as it flavors without covering. It goes well with thyme, which for its part has hints reminiscent of lemon. Sage has a moderate aroma, which adapts perfectly to meats and vegetables. It also exerts some beneficial properties, which remain even after cooking. Sage is in fact carminative, spasmodic and antibacterial, it also facilitates digestion and limits sweating (when excessive).
The Essence of Butter
The list of ingredients for fried eggs in carpione also includes butter, which is used to fry the eggs. This should not be surprising, in fact many recipes from northern Italy, in a completely similar way to what happens in the rest of Europe, prefer butter as a food to support cooking. Not just any butter, but clarified butter, which does not contain caseins, milk proteins that tend to char very easily. Clarified butter, then, has a lighter, more delicate flavor and is suitable for acting as a support without covering the other ingredients. Clarified butter, then, does not contain lactose unlike the standard one. The only defect of clarified butter lies in the caloric intake, in fact it is more caloric than normal butter. There is nothing to be surprised about, after all we are talking about a "fat" for cooking.
Variations on the Classic Carpione
Like any popular dish, uova in carpione has several variations. One interesting twist involves adding saffron and turmeric for an exotic, spicy note. Another variation combines the eggs with grilled vegetables like zucchini, peppers, and eggplant for a heartier dish.
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Serving and Pairing Suggestions
Carpione is often enjoyed as a summer appetizer or a light second course, perfect with a side dish. To complement the flavors of uova in carpione, consider serving it with a crisp, mineral-rich white wine from Piedmont, such as Gavi, or a Roero Arneis.
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tags: #uova #in #carpione #ricetta #piemontese