Porchetta carpio. By Gian Luca Demarco

Porchetta is a typical Italian dish traditionally made with bacon and pork. The renowned chef GIAN LUCA DEMARCO invites you to try and prepare at home an unexpected improvisation of this classic dish with carp.

It's a great idea for lunch or dinner: it's both filling and tasty and, above all, simple and quick to make. 

During LA MAISTAS, the carp was cooked on a compact, travel grill COBB Supreme, but you can prepare this dish in any other grill or home kitchen. 

Ingredients for 6 servings:

• 1 kg carp (cleaned)
• 70 g thinly sliced cured ham
• 50 g bacon
• 1 clove of garlic
• 1 sprig of rosemary
• Olive oil (to taste)
• Thyme (to taste)
• Dill (to taste)
• 1 onion 
• 1 handful of hazelnuts

Production:

• Dice the hazelnuts, add to a bowl.
• Chop the thyme, dill, rosemary sprig and garlic clove, add them to the bowl with the bacon and stir.
• Place the prepared mixture on the carp fillets. Cover with the ham slices.
• Bake on the grill or in an oven preheated to 180C for 20 minutes.

Tips:

• To add more flavour to your dish, smoke it. For an authentic Italian flavour, we recommend using the most common Mediterranean olive chips.
• For fish, you can also choose a light, delicate flavour, aroma and a beautiful golden colour lemon wood or orange tree chips or pellets for smoking. 

For a more detailed look at the production process, more tips and the story behind the birth of the dish, watch the full programme. here.