Pesce in carpione is a traditional Lombardia dish that involves double-cooking the fish: first it is fried in olive oil and then left to marinate in an acidic sauce made with wine vinegar, sliced onion, sage and pepper. This method gives the fish a unique flavor and a delicate texture.
Clean the fish well, coat it in flour and fry it in hot oil (reserving one tablespoon of oil for the sauté)
Prepare the marinade: sauté the onion in one tablespoon of oil, add the sage and after a few minutes add the water and vinegar; bring to a boil and reduce slightly
Place the fried fish in a glass dish (or bowl); salt it and pour the hot marinade over it
Add the crushed whole peppercorns, then cover well and let marinate for 12 hours before serving
In a cool, airy place the fish in carpione can be kept for 15-20 days; if stored in the refrigerator, it should be taken out at least 3 hours before serving
Frying pan
Marinating bowl
Sieve
Store in the refrigerator for a maximum of 2 days
Typical dish of the region Lombardia
Italy, Lombardia
| Energy (kcal) | 179.14 |
| Carbohydrates (g) | 0.29 |
| of which Sugars (g) | 0.29 |
| Fat (g) | 19.69 |
| of which Saturates (g) | 2.85 |
| Protein (g) | 0.07 |
| Fiber (g) | 0.28 |
