Carpione
Egg and zucchini
Soft-yolk eggs, zucchini and onions in carpione. The vinegar should be clearly noticeable, and resting allows the flavours to come together.
Method
Cut the zucchini and fry them in grapeseed oil. Drain and set aside. Alternatively, grill them; an air fryer is a compromise.
Slice the onions and cook them gently with a tablespoon of grapeseed oil, the vinegar, sugar, salt and four allspice berries. They should be soft but retain some texture. Add vinegar to taste, bearing in mind that it should be clearly noticeable in a carpione.
Lower the eggs into boiling water and cook for 6 minutes. Cool them immediately and peel them carefully without breaking them: the yolks should remain soft.
Combine the zucchini and onions with their cooking juices and arrange the eggs among them. Taste the carpione and adjust the oil, salt and vinegar if needed.
Tips
Make the carpione at least 12 hours before serving so the flavours can come together. Serve it warm, gently bringing it back up to temperature after resting without cooking the eggs further.
Variations
At the end of cooking the onions, add a small brunoise of carrot and celery, leaving it slightly crisp. You can finish the dish with fried sage leaves.
Instead of eggs, use veal cutlets, chicken breast or rabbit fillet, either grilled or breaded and fried, keeping the zucchini and onion carpione as the base.