Tagliolini with Tench
After cleaning and gutting the tench, cook it in a pot containing water and salt with the addition of various flavorings (carrots, celery, onion, a bay leaf). In a pan meanwhile, prepare a sauté with oil, garlic, 2 desalted anchovies, and a small piece of chili pepper.
Add the liquid from cooking the tench with some tomato pulp or a little paste and half a glass of white wine.
Leave to gain flavor and reduce the stock for about 30 minutes, then bring back to the boil and cook the “taglialini” in it. Serve hot.