Carp in porchetta alla moda umbra
Instructions
Stepping on the leg with garlic; Add Rosemary and shredded fennel.
Clean, empty, dry the fish.
Practising lateral cuts and stuff with the aromatic compound.
Salt and pepper the fish inside and out and lay it in a large pan, must be flushed oil and sprinkle with the remaining aromatic compound.
Bake at 180 degrees.
Ingredients and dosing for 4 persons
- 1 carp from 1000 g
- 50 g of norcia ham, diced
- 1 clove of garlic
- Fresh rosemary
- Fennel
- 4 tablespoons of olio d'oliva umbria extra virgin
- Salt
- Pepper