Stewed carp in the manner of lazio
Instructions
Clean, empty, dry the carp, (after 3 hours in water acidulated with vinegar).
Soffregarla outside and inside with an aromatic garlic chopped, parsley, salt and pepper.
In a large pan put oil and other chopped aromas; place the fish, season with salt and cook on both sides.
Deglaze with the wine.
Place the pulp in the dishes and flush with bottom of baking hot.
Ingredients and dosing for 4 persons
- 1 1200 g carp
- 1 glass of frascati wine
- 1 clove of garlic
- 1 handful of parsley
- Olive oil extra-vergine della tuscia
- Salt
- Pepper