Traditional food

Traditional recipes

The carp plate

The carp is cleaned, washed, cut into ten pieces and fried. Clean the onion, wash it, cut the scales.

The garlic is cleaned, washed and finely chopped. Wash the tomatoes, scald them, peel them and cut them into cubes. Clean, wash and finely chop the green parsley, dilute the tomato paste in 100 ml of water. The onion is stewed in water. Add the diced tomatoes. After they have simmered, add tomato paste, paprika, pepper, bay leaves, garlic, boiled water (1 l) and salt.

Boil the sauce for 10-15 minutes and add the pieces of fish that will be covered with the boiled vegetables; put the tray in the oven for 20 minutes, at a moderate temperature. Towards the end of boiling, add wine and salt to taste.

Serve with green parsley on top and polenta.

Carp on a bed of potatoes

A 1 kg carp, from which I removed the head and tail (which makes an amazing fish borscht), is cleaned, washed and seasoned and left for about an hour to taste the spices.

Arrange a bed of potatoes in a tray, cut an onion into quarters and place it between the potatoes, season with salt and pepper and place the fish on top. Put half a cup of water, put aluminum foil on top and put it in the oven, on high heat. After 20 minutes, remove the foil on top and leave it in the oven until the water drops and the fish is nicely browned.

Carp on cabbage

Cabbage is cut as finely as possible. Add a teaspoon with a pinch of salt and knead it well. The cabbage will shrink and soften.

Add the bell pepper cut into cubes, the hot pepper cut into pieces. We mix everything very well, add the oil and mix again.

We put everything in a tray, add a pinch of pepper and a teaspoon of dried thyme on top and mix everything again.

We put the tray in the oven, at maximum heat (up-down heat, in electric ovens) for 30 minutes, to soften. Sprinkle the pieces of fish with salt on one side and the other, then with pepper and thyme. Let the fish rest. During this time, the salt will “sweeten” the fish, as they say.

We choose a stronger tomato and put it aside, we will use it for decoration. Cut the rest of the tomatoes crosswise and grate them (it’s easier than scalding them).

After removing the cabbage from the oven, add the tomatoes to the tray, then mix everything well.

From the 150 ml of white wine, we now add half of this amount.

Place the pieces of fish in the tray, with the skin side up, then add the rest of the wine. Tear the bay leaf in two and add it to the tray. Cut the tomato into slices and put it on top of the pieces of fish. This will be the setting.

We cover the pan with aluminum foil or a lid and put it in the oven, at 200-210 degrees Celsius for 30-40 minutes, high-low heat for electric ovens, medium heat for gas ovens. Towards the end, we remove the aluminum foil and let the fish brown nicely.