Tag: carpione

The Piedmontese Carpione by Davide Palluda – Italian Cuisine

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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Carpione: all the recipes for the summer – Italian Cuisine

A marinade that comes from Piedmont, perfect for the summer season. Let's discover the dishes that can be brought to the table with this preparation

The marinade in carpione it is perhaps one of the conservation methods oldest food. It seems that already in ancient Rome it was used to give flavor to meat, fish, eggs and vegetables and to ensure that the food remained good longer, especially with the summer heat.

Famous throughout the north-east of Italy and especially in the countryside Piedmont – of which it has become a culinary symbol – carpione has spread throughout Italy: it is perfect for the summer because it is a conservation a cold, ideal to be enjoyed when it is hot and you look for refreshment even at the table.

There are so many recipes that can be prepared with carpione, both meat and fish, passing by vegetables and eggs. Today we present the most summer, simple to prepare and very tasty.

Recipes with freshwater fish

Being a preparation born and widespread in Piedmont, many recipes have freshwater fish as protagonists. This is the case, for example, of the eel skewers and ofeel with sturgeon al currant, of the trout (also in version gourmet), of the mixed fry of the lake, of the tench and gods silversides.

Recipes with sea fish

The carpione has gone beyond the tradition and has also embraced the recipes with sea fish. Here is the carpione with squid and vegetables, lo mackerel, le anchovies, a sophisticated and very good fisherwoman, i fried baby squid, the slice of salmon with vegetables, le Sardinian and the dolphinfish.

Recipes with meat on the carpione

There are also preparations based on meat that use the preparation in carpione. It is both white and red meats. In the first group stand out chicken cutlets with potatoes and the guinea fowl breast – also in version aromatic – in the second to be the master is the pig, also with pepperoni smoked.

The other recipes

In carpione you can cook – as mentioned – even the vegetables and eggs. Simple recipes to prepare and excellent to eat in the summer. Any examples? The hard-boiled eggs accompanied by the pickled vegetables, zucchini and eggplant with zabaglione and i sprigs of cauliflower fried.

Recipe Chicken cutlets in carpione with new potatoes – Italian Cuisine

Ingredients

200 g chicken breast in slices
200 g new potatoes
50 g celery
50 g carrot
50 g red onion
50 g vinegar
50 g white wine
1 pc egg
bread crumbs
flour
fresh ginger
laurel
marjoram
sugar
extra virgin olive oil
salt
pepper in grains

Duration: 50 min

Level: Middle

Dose: 2 people

For the recipe of the chicken cutlets in carpione with new potatoes, boil the new potatoes with the peel, starting from cold water, for about 15 minutes from the boil. Flour the chicken slices, pass them in the beaten egg, then in the breadcrumbs. Beat them with the knife blade, flat, to fix the breading well.
Fry the cutlets in a large pan with a little oil for about 3 minutes per side. Add salt and drain them on kitchen paper. Peel celery, carrot and onion and cut into sticks. Heat the vinegar and the white wine in a saucepan with 50 g of water, 3 peppercorns, 1 ginger washer, 1 sprig of marjoram and 1/2 bay leaf. At the boil, add the vegetables in sticks, a pinch of salt and one of sugar. Lower the heat and simmer for 3 minutes. Turn off and let it cool. Cut the cutlets into pieces and place them in the transport container, alternating with the vegetables and a little of their sauce. Complete with boiled potatoes.