Name: Chicken or Turkey Breast Marinated in Herbs and Spices and Layered with Zucchini (Petto di Pollo O Tacchino in Carpione)
Yield: For 6 persons or up to 10 portions if served as an appetizer
Cuisine: Italy
Ingredients: 2 pounds boned chicken breasts or 2 pounds turkey breast; ⅛ cup white wine vinegar; 3 bay leaves; 2 garlic cloves, peeled and sliced very thin; Black pepper ground fresh; 3 sage leaves; Vegetable oil; ½ teaspoon granulated sugar; Salt; ½ cup dry white wine; 1 cup very thinly sliced celery; 1½ pounds zucchini; ½ cup water; 1½ cups unflavored bread crumbs lightly toasted in a skillet or in the oven and spread on a plate; A tiny piece of cinnamon; 4 or 5 cloves; 3 tablespoons extra virgin olive oil; 1 large onion, sliced thin, about 1½ to 2 cups

Preparation info

For
6
persons

Difficulty
Easy

Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

About

Carpione is a variety of trout native to the waters of Lake Garda, in northern Italy. It is scarce today, but it was once abundant and often more was caught than could be consumed immediately. This gave rise to a cooking procedure that allowed the fish to be conserved for several days, even in the days of erratic refrigeration. It became the prevalent way of preparing carpione and whenever other fish was cooked in that manner the style of the dish would be called in carpion