Pesce in Carpione

I first posted this recipe in 2005.  It was the featured gefulte fish substitute at the Angeli Passover dinner for more than twenty years. But don’t just think of it as Jewish holiday food.  Pesce in Carpione comes from the Italian culinary tradition of agrodolce, sweet and sour, a remnant of times when vinegar was used to preserve food, not just for it’s in your face punch of flavor.  The sourness of the vinegar in this dish is balanced by the presence of a copious amount of caramelized onions.  I love serving it to friends who say they hate fish.  How quickly they change their minds!

 

 

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