Zucchini in Carpione (Zucchini Marinated in Vinegar and Wine )

This week Brian Yarvin, author of Cucina Piemontese, explores the wonderful cooking from the Piemonte region, located in the northeast corner of Italy, on Hippocrene Cooks.

Summer in my native Piedmont can be hot, even in the mountains where my family and I spent July and August every year. One dish that never failed to appear at the dinner table in the summer was "zucchini in carpione", a refreshing vegetable dish and an excellent alternative to salad and tomatoes to fight the heat. When the body and mind crave coolness, this cold dish of zucchini marinated in vinegar, sage, onion, and garlic will be most pleasing.

4 servings

½ cup olive oil
1 Pound zucchini, sliced thin lengthwise
1 large white onion, sliced thin
2 garlic cloves, sliced thin
1 cup white wine vinegar
½ cup dry white wine
2 teaspoons whole peppercorns
1 teaspoon whole allspice
4 bunches sage leaves
3 bay leaves

Begin by browning the zucchini slices in the oil using a frying pan over medium heat. Drain the slices and blot them with paper towels. Set them aside and reserve the oil. When you’ve finished, sauté the onions in the same oil. When they become transparent, add the vinegar and spices and cook together for 4 minutes on high heat.

Lay the browned zucchini slices flat in a glass baking dish, with the onions in an even layer on top of the zucchini, add the cooked vinegar/wine/onion/spice mixture and refrigerate for at least 5 to 6 hours.

Pictures courtesy of Brian Yarvin and Wikimedia Commons.

Zucchini Fritters (Ocvrt jajčevec)

Another Slovenian appetizer, straight from Heike's kitchen:

Zuchinni Fritters, showing the Italian influence on Slovenian cuisine, are a delicious treat. Served with a salad, they also make a nice lunch.

Makes 24 small fritters; 12 medium-size fritters

1 pound zucchini (2 or 3 medium-size), trimmed and grated
¼ cup all-purpose flour
¼ cup Parmesan cheese, grated
1 egg, slightly beaten
¼ teaspoon nutmeg
¼ teaspoon salt
Freshly ground pepper
Olive oil, for frying
Optional garnishes: sour cream; Parmesan cheese, grated; chopped fresh parsley or basil

Place the grated zucchini in a large bowl. Add the flour, Parmesan cheese, egg, nutmeg, salt and pepper. Stir until you have formed a thick batter. Add an additional tablespoon or two of flour if necessary to get the right consistency.
Pour olive oil into a large heavy-bottomed skillet until the oil is ½ inch deep. Heat over medium heat. Heat until the oil sizzles when water is sprinkled in the pan.
Place large spoonfuls of batter into the hot oil, and flatten them with a spatula, not letting the fritters touch. Cook for 5 to 8 minutes, or until the fritters are browned on one side. Then flip them over, and cook them for 3 to 5 minutes, or until they are browned on the other side. When the fritters are browned evenly on both sides, remove them from the pan, and drain on paper towels. Repeat with the remaining batter.
Serve immediately; they will get soggy if you try to keep them warm. Serve with sour cream, additional grated Parmesan cheese, fresh herbs, or plain, as you wish.

Image courtesy of Wikimedia Commons.