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Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

  • About

This small freshwater fish, related to the carp, lives in lake ponds and rivers. Like many such fish, unless caught from clear waters, it can have a distinctly muddy taste. Accordingly it is today not one of the most popular of fish for cooking. It is generally baked, fried or cured in carpione.

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