Stewed carp in the Lazio style

Preparation:

Preparation: Wash, gut, dry the carp (after 3 hours in water acidulated with vinegar). Fry it inside and out with chopped aromatic garlic, parsley, salt and pepper. In a large saucepan put oil and other aromatic trite; place the fish on top, salt again and cook on both sides. Shade with wine. Arrange the pulp on plates and sprinkle with the hot cooking juices.