Carp Borgo Ticino Style

Name: Carpa alla Borgo Ticino
Cook time: 30 min
Yield: 4 porzioni
Cuisine: Italiana
Ingredients: Ingredienti per 4 persone; 2 carpe di 500 g circa; 100 g pancetta; burro, rosmarino salvia; sale e pepe

Carpa alla Borgo Ticino

Stuffed carp with pancetta, rosemary, sage and butter, cooked in the oven until golden and crispy.

4 servings

Easy

Piedmont

EasyPiedmont

Borgo Ticino-style carp is a rustic fish dish, designed to showcase the carp's flesh with simple cooking and a tasty filling. pancetta contributes to the succulence and flavor, while rosemary and sage add a distinct herbaceous aroma, supported by the softness of the butter. The result is a balance between a golden, crispy surface and a more tender and aromatic interior. The technique does not require additional seasonings in the skilletThe oven's heat browns the dish and absorbs the fat already present in the dish. This dish is a traditional dish from Piedmont. The name recalls Borgo Ticino, the village in Pavia on the Ticino River, once inhabited primarily by fishermen.

Instructions

Voice reading

6 steps · natural Italian voice

Scale the carp

Carefully scale the two carp, removing any external debris without damaging the skin. Then proceed with the gutting and rinsing under running water. Dry them thoroughly before continuing: the surface should be clean and not excessively wet, so it will brown better during baking.

Cut the back

Make a cut along the back of each carp, creating enough space for the stuffing. Make the incision carefully, keeping it even and without completely separating the fish. The cut should allow the stuffing to be distributed evenly along the inside surface.

Stuff the fish

Fill the cuts with the pancetta, rosemary and sage, distributing the ingredients along the back. Add curls of butter inside the incisions: during cooking they will melt and keep the flesh softer, while the herbs and the pancetta will characterize its aroma and flavor.

Close with thread

Sew the cuts with thread, closing the carp after adding the stuffing. Make sure the stitching holds the parts together without excessively compressing the fish. A stable closure prevents pancetta, herbs and butter release during cooking and allows the surface to brown evenly.

Bake in skillet

30 min

Place the carp in a skillet of iron and bake them without adding any other seasonings. Cook them for about 30 minutes, allowing the butter in the cuts and the fat from the pancetta They naturally flavor the fish. The fish is ready when the surface is golden brown and forms a crispy crust.

Season with salt to taste

Sprinkle the carp with salt at the end of cooking and add pepper only if desired. Proceed with moderation, considering the saltiness already provided by the pancettaServe while the crust is still crispy and the surface golden, keeping the fish warm.

Chef's Tips

Sew the cuts well after filling them, like this pancetta, rosemary, sage and butter remain in contact with the carp during cooking and promote even browning.