GORDON RAMSAY RECIPES

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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.

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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.