Fish in carpione is a traditional Lombard dish, which involves subjecting the fish to a double cooking process: first, it is fried in olive oil and then left to marinate in an acidic sauce made of wine vinegar, sliced onion, sage, and pepper. This preparation method gives the fish a unique flavor and a delicate texture.
Clean the fish well, flour it, and fry it in hot oil (reserving a tablespoon for the sauté)
Prepare the marinade: sauté the onion in a tablespoon of oil, add the sage, and after a few minutes, add the water and vinegar; bring to a boil and slightly reduce
Place the fried fish in a glass dish (or a bowl); salt it and pour the hot marinade over it
Add the crushed peppercorns, then cover well and let marinate for 12 hours before serving
In a cool and airy place, fish in carpione can be preserved for 15-20 days: if kept in the refrigerator, it should be taken out at least 3 hours before serving
Frying pan
Marinating bowl
Strainer
Store in the refrigerator for up to 2 days
Typical dish of the Lombardy region
Italia, 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 |
