Pèss in carpiòn


INGREDIENTS

  • Lake shads n. 10
  • Onion n. 2
  • Carrot n.2
  • White wine 500 ml
  • White vinegar 500 ml
  • Laurel n. 3 leaves
  • Thyme
  • Pepper
  • White flour
  • Olive oil
  • Salt
  • Sugar

INSTRUCTIONS

Flour the lake sheds and then fry them. In another pan fry the chopped vegetables and then add the aromas, wine and vinegar. Once boiled, add the sugar and cook it at low heat for 15 minutes. Pour it all over the lake sheds and let it rest in the fridge for 3 days.

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