Carp with Olives (Carpa con Le Olive)
Instructions
Squamate carp, then empty it and infarinatela, then let it cook with oil and butter on both sides.
Then add the tomatoes peeled, freed from the seeds, and sliced, pitted olives and the zest of half a lemon.
Add salt and simmer covered for about 20 minutes.
Explore, turn the carp and cook uncovered for a while, if you feel that the sauce was too watery.
Serve sprinkled with chopped parsley.
Ingredients and dosing for 4 persons
- 1 great carp
- Flour
- Olive oil
- Butter
- 4 tomatoes
- 100 g of pitted green olives
- 1/2 lemon (zest)
- Chopped parsley