Recipe for Sgombri In Carpione
Mackerel in carpione is a classic Italian recipe, enriched with pine nuts and raisins. The mackerel is fried and then layered with a sweet and sour sauce made of onions, pine nuts, raisins, white wine vinegar, and red wine. A flavorful dish with Mediterranean flavors, perfect to be enjoyed after a day of resting in the refrigerator.
Ingredients
- 4 Mackerel Mackerel
- 2 Onions Onion
- Pine Nuts Pine Nuts 60 g of
- Sultana Raisins Sultana Raisins 60 g of
- White Wine Vinegar White Wine Vinegar 75 cl of
- Red Wine Red Wine 25 cl of
- Olive Oil to taste Olive Oil
- Flour to taste Flour
- Salt to taste Salt
- Pepper to taste Pepper
Instructions
- Start by peeling and thinly slicing the onions.
- Thoroughly clean the mackerel, wash them and then coat them in flour, removing any excess.
- Heat plenty of olive oil in a pan and fry the mackerel until they are golden brown on both sides.
- Once cooked, transfer them to a plate lined with paper towels to remove excess oil.
- In the same pan, add a little more oil if necessary and sauté the onions with a pinch of salt and pepper until they become translucent.
- Add the pine nuts and the sultana raisins previously soaked in warm water and squeezed, mixing the ingredients well.
- Pour the red wine into the pan with the onions, pine nuts, and raisins, letting it reduce by 50% over medium-high heat.
- Finally, add the white wine vinegar and bring to a boil for about ten minutes, until the sauce is slightly reduced.
- Arrange the mackerel in a baking dish, creating alternating layers with the prepared sauce.
- Cover the baking dish with plastic wrap or a suitable lid and let it rest in the refrigerator for a whole day before serving.
Notes
To add a personal touch to the traditional marinated mackerel recipe, you can enhance the dish with fresh aromatic herbs such as thyme or rosemary during the cooking phase of the vinegar and red wine; this will give the dish intense and balanced aromas that perfectly complement the bold flavor of the mackerel.