Mountain cuisine Main courses Italy Piedmont

Carp Tapulone with Potatoes and Milk

Name: Carp Tapulone with Potatoes and Milk
Prep time: 40 min
Cook time: 250 min
Total time: 290 min
Yield: 6 persone
Cuisine: Italy, Piedmont
Ingredients: 400 g Carp flesh; 2 pcs Carrots; 2 stalks Celery; 0,5 pcs White onion; 0,5 pcs Savoy cabbage; 2 bottles Red wine; 2 cloves Garlic; 1 leaf Bay leaf; 600 g Potatoes; 200 g Milk; 50 g Butter; 40 g Basil; 80 g Extra-virgin olive oil; 0,5 pcs Carrot; 0,5 pcs Onion; 0,5 stalk Celery; 1 clove Garlic; 1 sprig Rosemary; q.b. Green peppercorns

A lakeside reinterpretation of tapulone: minced carp slow-cooked in red wine, served with potatoes in milk, basil and an aromatic soffritto.

Preparation 40 min

Cooking 4 h 10 min

Total time 4 h 50 min

Servings 6 persone

Difficulty Difficile

Seasonality

Spring Summer Autumn Winter

Special occasions Sunday lunch Traditional With wine

Ingredients

For 6 persone

For the tapulone

Carp flesh minced

400 g

Carrots brunoise

2 pcs

Celery brunoise

2 stalks

White onion brunoise

0,5 pcs

Savoy cabbage julienned

0,5 pcs

Red wine Prünent may be used for a local interpretation

2 bottles

Garlic

2 cloves

Bay leaf

1 leaf

For the potatoes and milk

Potatoes sliced

600 g

Milk

200 g

Butter

50 g

For the extract

Basil leaves

40 g

Extra-virgin olive oil

80 g

For the soffritto

Carrot brunoise

0,5 pcs

Onion brunoise

0,5 pcs

Celery brunoise

0,5 stalk

Garlic

1 clove

Rosemary

1 sprig

To finish

Green peppercorns

q.b.

Before you start

You will need

Saucepan

Pot

Knife

Chopping board

Blender

Contains or may contain: Pesce, Latte.

Method

Blanch the Savoy cabbage

Briefly blanch the julienned Savoy cabbage and drain it.

Start the tapulone

Make a soffritto with carrots, celery, onion and garlic. Brown the minced carp and remove excess fat if necessary.

Cook in the wine

Add the Savoy cabbage, bay leaf and enough red wine to cover. Bring to the boil, then cook slowly, topping up with wine as needed.

The source calls for a cooking time of approximately four hours.

Prepare the potatoes and milk

Place the potatoes, milk, butter and a little salt in a pot while cold, then cook gently until the potatoes are soft and creamy.

Prepare the basil and soffritto

Blend the basil with the oil. Separately, gently sweat the carrot, onion, celery, garlic and rosemary in oil for a few minutes.

The original recipe uses iota to thicken the basil extract; it is omitted here for a simpler home version.

Assemble

Arrange the potatoes on the plate, add the carp tapulone, then finish with basil, aromatic soffritto and green peppercorns.

Good to know

Tips

The long cooking time requires very low heat and careful monitoring of the liquid. For the red wine, Prünent can be used as an Ossola Valley interpretation instead of wines from other appellations.

Variations

The original recipe also includes a crisp made from bread cake and the use of iota in the basil extract; these elements are optional in the home version.

Storage

Store the cooked tapulone in the refrigerator for up to 1 day and reheat it thoroughly before serving.

History and territory

Behind this recipe

The Lakes Tourist District proposes this contemporary version of tapulone using carp and ingredients from the lake area, with a long red-wine cooking process and an accompaniment of potatoes and milk.