The area around Mantua is traditionally renowned for its gastronomic specialities. The cuisine of the Gonzaga was appreciated by nobles and artists alike, who used to eat carp, a fish that won't disappoint the most discerning palates of today.
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INGREDIENTS |
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Spaghettini Barilla |
350 |
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g |
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Butter |
30 |
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g |
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Olive oil |
30 |
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g |
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Carp |
2 |
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Chopped italian parsley |
3 |
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tablespoons |
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Dry white wine |
,50 |
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lt |
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Fresh tomato |
2 |
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Garlic |
1 |
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clove |
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Italian parsley |
1 |
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branch |
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Laurel |
1 |
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leave |
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Red hot pepper |
2 |
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Thyme |
3 |
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branchlet |
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White onion |
1 |
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Salt |
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to taste |
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PREPARATION |
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| 1. |
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Make a stock by boiling the discarded parts of the carp with about half a litre of water, the white wine, bay leaf, thyme, onion, parsley stems and salt. |
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| 2. |
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Clean, fillet and dice the carp and sautée in a frying pan with a clove of garlic, some butter, olive oil and parsley. Add a ladleful of fish stock. Peel and dice the two tomatoes and add them along with the chilli pepper and a pinch of salt. |
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Cook the Barilla Spaghettini in plenty of salted water, drain when al dente and pour the sauce over them. Sprinkle with the rest of the chopped parsley and serve immediately. |
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CHEF'S NOTE |
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To take away the muddy taste from the carp, soak it for a few hours in a mixture of water and vinegar. |
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This is a dish with aromatic tones and a slight sweetness, so should be served with a fresh, semi-aromatic wine such as Riesling Italico or Sylvaner. |
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