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Roast stuffed tench
Trattoria al Porto, Iseo (Brescia)
Preparation info
- Serves
4
- Difficulty
Easy
- Ready in
2 hr 30
Appears in
By Slow Food
Published 2018
Ingredients
4 300 grams 2 2
Method
Cut the tench open along the back, remove the central bone, wash the fish and pat them dry.
Mince the parsley. Crush the cloves. Put the parsley and cloves in a bowl with the breadcrumbs, grated Grana, cinnamon, nutmeg, salt and pepper. Set as
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