Carp stuffed with bacon and herbs

Ingredients for 4 servings:

• 1 carp (size as desired)
• 1 lemon(s), the juice
• 2 sprig(s) of rosemary or 20 dried rosemary needles
• 80 g bacon (pancetta or bacon)
• 2 garlic cloves
• 2 leaves of sage or 1 pinch of sage powder
• 1 tsp, heaped fennel seeds
• salt and pepper
• 4 tbsp extra virgin olive oil, cold squeezed
• ½ jar white wine

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Carpa in porchetta. A dish from Lake Trasimeno in Umbria.

Squeeze the lemon juice. Brush the carp inside and out and let it soak for a few minutes. Strip the rosemary needles from the sprig. Finely chop the bacon slices, 2 garlic cloves, and 2 sage leaves. Mix the rosemary, bacon, garlic, sage, salt, and pepper with 1 teaspoon of fennel seeds and 2 tablespoons of olive oil. Stuff half of the mixture into the carp and spread the other half over the carp. In a casserole dish large enough for the carp, spread 2 tablespoons of olive oil and place the carp in it. Pour 1/2 glass of white wine on the side. Bake in the oven at 180°C for approximately 35-45 minutes, depending on the size. Serve with oven-baked potatoes and black olives. Variation for 2 people: Marinate 360g carp fillet with lemon juice as described above, then spread the filling on the front and back. Cook as described above for approximately 20 minutes at 180°C.