A "fresh" summer recipe from the chef-patron of the Enoteca in Canale. Precise and tasty reinterpretation of a dish, born in the countryside, which is part of the history of local cuisine
Davide Palluda – patron of the elegant Enoteca di Canale – is one of the chefs who is rewriting traditional Piedmontese cuisine and Langa in particular. Beyond the recognition of the guides, starting from the Michelin Star, is loved by gourmets for its ability to interpret the best products of the region in a modern way and to present dishes that recall the past, even if not recently, with an extra touch. Just read a few dishes from his menu to understand it: the Fassone "from head to toe", the Finanziera, the Plin with roast or simply smoked sauce, the fantastic guinea fowl square ravioli finished with Marsala …
One day in the refrigerator
For the readers of "La Cucina Italiana", Palluda has decided to to play on Carpione, an ancient preparation: born in a rural environment – well before the refrigerator was used – it allowed a longer preservation of food than other types of cooking, especially in the summer. And if in Piedmont it has always been more about meat (obviously) and vegetables, in nearby Lombardy it also affected freshwater fish. "But here too there is no shortage of examples on the topic: I think of Poirino's trout, eel or tench hump," explains Palluda. «But in this case I thought of the chicken that is easily found even in this complicated period. For us Carpione is a pleasure as soon as a little sun arrives, can not miss in the 'merenda sinoira' which is done before dinner and represents a fantastic moment of conviviality . David's advice? «It is not a difficult preparation: you have to fry at the right temperature in order not to dry the meat and vegetables, use an excellent quality vinegar and keep the yolk creamy. Above all, I recommend to taste it at least one day after preparationand: in this way the perfumes and aromas will mix perfectly .
Ingredients for four people
8 courgettes
8 slices of chicken breast
6 fresh eggs
Bread crumbs
White flour
salt
Peanut oil for frying
100 ml of extra virgin olive oil
abundant sage leaves
2 minced garlic cloves (optional)
200 ml of white or red wine vinegar (or half vinegar and half white wine)
1 small white onion, sliced
500 ml of water
Method
Pass the chicken slices in the flour, in the beaten egg and then in the breadcrumbs, slice the courgettes and flour them. Fry in abundant peanut oil at 160 ° until golden brown, salt and pass on absorbent paper. Fry the eggs in a pan keeping the creamy yolk.
Gently brown the sliced onion in extra virgin olive oil, add the sage leaves and sprinkle with the vinegar, let it evaporate for a few minutes, add the salt and water and let it simmer for 15 minutes on very low heat.
Arrange the elements harmoniously in a large bowl and cover with the hot Carpione. Keep in the fridge
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