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 carpione.
The procedure is simple. The principal ingredient is fried, then put up in a marinade of vinegar, onion, and garlic, a treatment that works well on delicate flesh. In the variation below, the vinegar marinade is more aromatic than the standard one employed with fish, and I have found it imparts a lovely fragrance to breast of chicken or turkey. The addition of fried zucchini is logical because there are recipes in which zucchini alone is fried and then put up in vinegar and, if you are serving this as an entrée, it makes other vegetable accompaniments unnecessary.
A deep rectangular serving dish about 13 by 9 inches, or one of comparable size
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