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Recipe by
Fish in carpione is a traditional Lombard dish, which consists of 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 with wine vinegar, sliced onion, sage and pepper. This preparation method gives the fish a unique flavor and a delicate texture.
Step 1 of 5: Clean the fish well, coat it in flour and fry it in hot oil (setting aside one tablespoon for the sauté)
Step 2 of 5: Prepare the marinade: sauté the onion in one tablespoon of oil, add the sage and after a few minutes the water and vinegar; bring to a boil, allowing it to reduce slightly
Step 3 of 5: Place the fried fish in a glass dish (or in a bowl); salt it and pour the hot marinade over it
Step 4 of 5: Add the crushed peppercorns, then cover well and let marinate for 12 hours before serving
Step 5 of 5: In a cool, airy place, fish in carpione will keep for up to 15-20 days: if kept in the refrigerator, it should be taken out at least 3 hours before serving
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In summary: Not suitable for vegans · Not suitable for vegetarians · Contains nickel · Allergens detected: Gluten and Fish
In gray: not detectedDetected
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
