Carpione is a marinade - usually a hot mix of white onion, vinegar, wine and herbs and is used with fish, meat, eggs and vegetables. The choice of vinegar is really up to your personal preference - while I've used cider vinegar, white or red and even a combination of the two is appropriate - I wouldn't recommend using balsamic though.
500 grams zucchini, sliced into batons
plain flour, for dusting
1 white onion, finely sliced
l garlic clove, sliced
bay leaf or sage leaves
1 cup cider vinegar
½ cup white wine
½ cup water
Dust the zucchini batons lightly in flour and then shallow fry in olive oil until golden. Drain the cooked zucchini well on paper towels and set to one side.
In the same pan, add a little more olive oil, followed by the onion, garlic and bay leaf and cook gently until the onion has softened but not coloured. Tumble in a few whole peppercorns and allspice berries - stir then increase the heat - pour in the vinegar, wine and water and let the mix come to simmering point. Simmer for 5 minutes before removing from the heat.
Use a heatproof dish and arrange a layer of zucchini on the base, top this with half the onions and then follow with another layer of zucchini. Place the rest of the onions over the zucchini and then pour over the hot marinade - it should just cover the ingredients.
Store this in the fridge for at least a few hours or overnight if possible.
Enjoy this as part of an antipasto.