Roasted Tench


Tench – 4 weighing 300 g each
Butter 300 g
Parmesan cheese 300g
Breadcrumbs 300g
Mixtur of spieces (cinnamon, nutmeg, cloves, pepper)
Olive oil
parsley – bay – a few leaves

Cut the spine out of the tench and wash it under running water. Prepare the stuffing with the cheese, bread, salt and parsley. Fill the tench with the dry filling. Arrange in a terracotta baking dish previousley soaked with a little oil and bay leaves. Cover with part of the dry filling and small chunks of butter. Roast at a medium head (160°) for about two hours.

Photo and text by:
Comunità Montana dei Laghi Bergamaschi
From “Strada Verde dei Monti e dei Laghi Bergamaschi – Dalla Terra al Palato – From the Earth to the Taste”


Iniziativa realizzata nell’ambito del bando Wonderfood & Wine di Regione Lombardia e Unioncamere Lombardia per la promozione di Sapore inLOMBARDIA

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