How to make carpione in the Piedmontese style

Carpione is a traditional dish from the Piedmont region of Italy. It is a delicious and simple recipe that combines the flavors of fish, vinegar, and vegetables. The dish is characterized by its tangy and slightly sweet taste, making it a perfect appetizer or main course. If you are looking to try something new and exciting, here is a step-by-step guide on how to make carpione in the Piedmontese style.

Ingredients:

– 1 pound of fish fillets (trout, mackerel, or sardines work well)
– 1 onion, thinly sliced
– 1 carrot, thinly sliced
– 1 celery stalk, thinly sliced
– 2 garlic cloves, minced
– 1 cup white wine vinegar
– 1 cup water
– ½ cup extra virgin olive oil
– 1 tablespoon sugar
– 1 bay leaf
– 1 teaspoon salt
– Freshly ground black pepper
– Fresh parsley for garnish

Instructions:

1. Start by cleaning and filleting the fish. Remove any scales, bones, and guts. Rinse the fillets under cold water and pat them dry with a paper towel.

2. In a large skillet, heat the olive oil over medium heat. Add the sliced onion, carrot, celery, and minced garlic. Sauté the vegetables until they become soft and slightly caramelized, about 5 minutes.

3. Once the vegetables are cooked, add the vinegar, water, sugar, bay leaf, salt, and black pepper to the skillet. Stir well to combine all the flavors.

4. Gently place the fish fillets in the skillet, making sure they are fully submerged in the liquid. If necessary, add more water to cover the fish completely.

5. Bring the liquid to a simmer and cook the fish for about 10 minutes. The fish should be opaque and flake easily when tested with a fork.

6. Using a slotted spatula, carefully remove the cooked fish from the skillet and transfer it to a plate. Allow the fish to cool to room temperature. Meanwhile, continue cooking the remaining liquid in the skillet on low heat for another 10 minutes to reduce and thicken the marinade.

7. Once the marinade has thickened, remove it from the heat and let it cool slightly.

8. Place the cooled fish fillets in a glass or ceramic dish. Pour the marinade over the fish, making sure they are fully covered. If necessary, add more vinegar and water in equal amounts to completely cover the fish.

9. Cover the dish and refrigerate it for at least 24 hours to allow the flavors to meld together. The longer you marinate the fish, the more flavorful it will become.

10. When serving, garnish the carpione with freshly chopped parsley for a touch of freshness. You can serve it as an appetizer with crusty bread or as a main course accompanied by a side salad or roasted vegetables.

Carpione in the Piedmontese style is a delightful dish that will transport you to the culinary traditions of the Italian countryside. Its tangy flavors and tender fish make it a perfect choice for any occasion. So why not try making this traditional recipe at home and impress your family and friends with a taste of Piedmont? Enjoy!