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This is a real speciality from Labro, a very nice village in the province of Rieti which faces Piediluco's lake. Actually, the carbonaretti should be fished and cooked by throwing them directly upon the embers, without peeling them. However, you also may have them grilled under a low heat, without peeling them indeed. As they get dark, turn them on the other side and when they are done, scrub them lightly with a knife, open them, take off their bone and entrails. Arrange them on a course dish and season them with olive oil, salt, pepper and persley. If you like, sprinkle with lemon.
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