Queen Carp Porchetta

Finely chop the ham fat together with the rosemary, wild fennel and sage. Combine extra virgin olive oil, salt and pepper, then mix the mixture until you get a battuto smooth and well-blended, soft enough to be inserted into the fish cuts and distributed over the surface.

Gut the queen carp, clean it carefully and wash it thoroughly. Dry it before proceeding, so that the battuto It will adhere better to the flesh and skin. The fish should be completely clean, free of internal debris, and ready to be carved and seasoned.

Make several even, transverse cuts across the carp's rump, deep enough to accommodate the seasoning without separating the flesh. The cuts help the fat and herbs penetrate during cooking, making the seasoning more uniform, even in the thickest parts of the fish.

Enter part of the battuto into the cuts made on the rump and distribute a quantity inside the carp as well. Then spread the mixture Generously coat the entire outer surface, focusing on the fleshiest areas. The fish should be evenly coated and well-flavored with herbs.

Transfer the seasoned carp to a container and let it marinate for at least two hours. This resting time allows the prosciutto fat, herbs, and seasoning to better distribute throughout the meat. Keep the fish in suitable storage conditions during this time, without unnecessarily extending the indicated time.

Mix extra virgin olive oil and vinegar in a small bowl until smooth. Use this emulsion to baste the fish while cooking: it should be ready before baking, so it can keep the carp's surface moist and flavorful.

Bake the queen carp at 200°C (392°F) and cook for about two hours. During cooking, periodically grease the surface using a sprig of rosemary dipped in the oil and vinegar emulsion. Continue stirring until the surface is well-seasoned and the meat is thoroughly cooked.