#31 of Italian Forgotten Classics: Alborelle di Lago (Northern Italy)
Tiny, delicate, and once abundant in Alpine lakes, alborelle were the daily catch of fishermen from Garda to Maggiore.Fried crisp, they were eaten hot with lemon and polenta. The leftovers were never wasted — instead, they were transformed into carpione, a tangy marinade of wine, vinegar, herbs, and vegetables.
Ingredients (Serves 4 as fresh fry, or 6 if part goes into carpione):
For the fry:• 1 kg alborelle (tiny lake fish), hole• 200 g fine wheat flour (for dredging)• Extra-virgin olive oil, for frying• Fine salt, to taste• Lemon wedges, to serve• Soft polenta (optional, traditional side)
For Carpione (using about half the fried fish):• 200 ml white wine vinegar• 200 ml red wine vinegar• 100 ml dry white wine• 100 ml water• 50 g brown sugar or honey• 1 large onion, thinly sliced into rings• 1 zucchini, sliced into rounds• 2 garlic cloves, lightly crushed• 2 bay leaves• 4–6 fresh sage leaves• 1 sprig rosemary• 8–10 whole black peppercorns• 2 tbsp olive oil
Instructions:
1. Prepare the fish: Wash the alborelle in cold water, pat dry, then dredge lightly in flour.
2. Fry: Heat olive oil in a pan to about 175–180 °C. Fry the fish in small batches until golden and crisp. Drain on paper, season with salt, and serve hot with lemon wedges (and polenta if you like).
3. Carpione base: In a large pan, toast the peppercorns, then add olive oil. Brown the onion, garlic, and zucchini until lightly golden.
4. Deglaze & simmer: Add the white wine, let it evaporate, then stir in the vinegars, water, sugar (or honey), bay leaves, rosemary, and sage. Bring just to a boil, then remove from heat and cover. Let infuse 1 hour.
5. Marinate: In a deep dish, layer the leftover fried alborelle with the marinade and vegetables. Cover and refrigerate at least 24 hours before serving.
#alborelle #carpione #italianforgottenclassics #cucinapovera #northernitalyfood #lakefish #italiandishesyounevertried
23 Comments
Quante ne ho pescate da piccolo😍
DAGHINEE COL PESSETTO POPOLO 🗣️
We eat something like this in greece too, but they are saltwater fish. One of my favourite snacks!
Mamma mia quanti ricordi di mangiate… grande ottima idea!
That looks absolutely delicious!!!!
How many of them do you have to eat before you get concerned about fishpoo?
All you can do is fry sardines. Finally! You are making something traditional! Now do Garlic Salad like your favorite leader! I spit on your ancestors, liars and thieves at best! You know your greazey, nasty ancestors pillaged my ancestors? Tell that story! That's your real tradition!
Looks like trash
Acquedelle nelle nostre zone
Chef, secondo te in carpione ci posso conservare anche il capitone fritto di Natale che si deve fare per tradizione (sono napoletana), ma che puntualmente avanza per almeno i due terzi? Per quanto tempo si conservano i cibi con questo metodo?
In Liguria we call them breathes in
I GIANCHETTIIIIIIIII
Buonooo
My grandmother was from Spoltore Abruzzo. She just passed in March. Any chance you can try Spizzad? Sorry, don’t know the traditional spelling
❤ ricordi di casa
Summers in Friuli: as kids, in the evenings we'd walk to a nearby farm to get fresh milk. While the farmer milked the cow and boiled the milk, his wife would fry the little fish for us to snack on while we waited. It's one of my favourite memories from my childhood.
Finalmente una che è veramente dimenticata
Nel lago maggiore le arborelle sono vietate perché sono piene di DDT
Lungo Po si chiamano "amboline".
🤡🤡🤡
In Sardegna le chiamiamo "Mangiatutto", buonissime.
Your English is fantastic mate 👍🏻
I love your videos. Im learning a lot from this series
Per favore potresti fare come prossimo episodio la parmigiana di melanzane estiva, è il piatto preferito di tutta la mia famiglia, e ricordo che dopo una lunga giornata sotto l'afa siciliano non c'era niente di meglio di un piattone come quelli😭