Tinca in carpione with herbs
Instructions
Clean the tench, flour them and FRY in hot oil for 10 minutes.
Make the marinade: chop a large onion with the carrot, half a clove of garlic, parsley, Sage, Rosemary.
Sauté in a pan with two tablespoons of olive oil, add salt, pepper and, finally, half a cup of vinegar.
Lift the boil and pour this marinade still warm on the tench.
Let them season 6-7 hours in a cool place, but not in the refrigerator.
Accompanying wines: Riviera Del Garda Bresciano Chiaretto DOC, Velletri Bianco Spumante "DOC, Martina Franca" Spumante "DOC.
Ingredients and dosing for 4 persons
- 4 tench by portion
- Flour
- Olive oil
- For the marinade:
- 1 onion
- 1 carrot
- Parsley
- Sage
- Rosemary
- 1/2 clove of garlic
- Olive oil
- 1/2 cup of wine vinegar
- Salt
- Pepper