Cartoccio di persico to piedmont
Instructions
Carefully wash and gut the fish; salt.
Pound in a mortar half of truffles with anchovy, garlic, thyme, parsley, pepper, breadcrumbs soaked in lemon juice.
Add some breadcrumbs and wine.
Fill the fish, brush with oil and water and pass it in the breadcrumbs.
Sprinkle with grated truffle.
Wrap in wax paper and bake at 180 degrees for 20 minutes.
