Ingredients for 6 people:
• 12 Agoni
• Abundant thyme
• A clove of garlic
• 1 onion
• Onion stalks
• Sage
• A glass of vinegar
• A glass of water
• 2 spoons of olive oil
• Salt

Difficulty: Easy
Preparation time: 20 minutes

“Carpione” is a seasoning that is usually served with agoni. It is based on wild thyme (pess), which grows in the lake area on stone walls and among rocks.
Scrape the fresh agoni, remove the entrails and wash them. Fry and then drain them, place them in a large pot. In a separate frying pan, flavous the crushed garlic clove, the finely chopped onion in olive oil, add the onion stalks, the sage leaves, vinegar and “pess” herbs. When the “carpione” starts to boil, wait 5 minutes, then pour it on top of the fish. The agoni in carpione may be eater after 24 hours at room temperature.