Carpa al forno con Pesto al Finocchietto | Fattoria La Vialla

Ingredients

• 1 carp (approx. 1 kg when cleaned)
• 3 sprigs of wild fennel (with the stalks) (1)
• 2 cloves of garlic
• 15 g capers
• 4 sun-dried tomatoes
• 30 g pine nuts
• 30 g breadcrumbs
• 5 tbsp Extra Virgin Olive Oil
• 2 tbsp extra virgin olive oil with hot chilli pepper
• 1 tbsp Balsamico Bianco
• ½ glass water
• 3 slices of bread
• ½ glass white wine
• salt
• pepper