Appetizers:•Herrings from Lake Garda•Olives Rivierasca typeFirst Courses:•Risotto with tench•Lean CasonceiSecond Courses:•Aole a Sisà•Whitefish fillets with vegetablesDesserts•Lemon Sorbet•Sassi del Garda
Herrings from Lake GardaIngredients: 400 g of salted herring, 1 cup extra virgin olive oil Garda, 1tablespoon fennel seeds, 2 or 3 bay leaves, 1 clove of garlic, 1 glass of milk Preparation: wash thoroughly herring under a jet of cold water to remove salt from the current conservation. When they are washed, put them to soak in milk for 1 hour Then, remove from milk, dry carefully and place them on a hot grill. Toss them on the grill trying not to break them until they are completely cooked, place them in a bowl with the bay leaves, fennel seeds and whole garlic clove. Cover the fish with olive oil and serve after 2 hours.
Olives Rivierasca typeThe meaning of this undoubtedly laborious tanning, is to sweeten the bitter taste of theolives from which we obtain the precious extra virgin oil from Garda and keep them inbrine and then eat them as you want, even with the appetizers.Ingredients:1 kg of olive oil from Riviera del Garda, 1 kg of wood ash, 50 g ofquicklime, water q. b, 2 wild fennel (or, alternatively, 1 tablespoon fennelseeds), salt Let dissolve the lime in a bowl then add water and stir the ashes until you get some kind of smooth sauce. Take the washed olives, dry them and put them into the bowl. They must be kept in the tanning for about 1 week until they are well softened. Remember to toss them from time to time! After the week, wash them and put them in a basin of water that needs to be changed 3 times a day for 4or 5 days. Then store them in a pot of very salty water (salty enough to float anegg) together with wild fennel, cut into pieces or a tablespoon of fennel seeds.You will have to wait about 2 months before you can try.
Risotto with tenchIngredients: Two tench 800 g each, an onion, 400 grams of tomatoes, fivesage leaves, 100 g butter, 50 grams of oil of Garda, 40 grams of white flour,a glass of dry white wine, 400 grams Vialone nano rice, nutmeg, tarragon,parsley, pepper, salt.Preparation: Clean carefully the tenches. Cut them to pieces, flour, add salt,fry in oil and butter with thinly cut sage and onion. When they are goldenbrown, remove the pieces and sift all the cooking sauce, add the tomatoes, the aromas, the wine and cook for at least 30 minutes. Smash the pieces of tench carefully with your hands, remove any bones, spine or any part of skin that could be there. Add the obtained pulp to the cooking sauce and continue to cook for another twenty minutes. With this dressing, which will be abundant, proceed with the preparation of a risottoin the usual cooking method. Cook the heads of tench in a pint of salt waterfor half an hour to obtain a broth for the rice. Serve hot with a knob of butterfor each dish and a little bit of pepper.
Lean Casoncei Ingredients: For the pastry: 400 g of flour, 3 eggs, 1 tablespoon of extra virgin olive oil, salt. For the filling: 300 g of cottage cheese foam ("Puin" mountain), 50 g of bread crumbs, 3 eggs, 150g boiled chard, salt and pepper. For the dressing: 70 g of butter, a few leaves of sage, rosemary 80 g of Parmesan cheese Put the flour, salt, eggs and olive oil on the pastry board. Knead well until all ingredients are mixed and then roll out two sheets, not too thin. Separately prepare the stuffing in a bowl with ricotta adding bread crumbs, boiled eggs, and finely chopped herbs, salt and pepper. Stir all the ingredients adding breadcrumbs if the mixture becomes too wet. Put on the pasta, at adistance of about 2 fingers, many filling balls, as big as a hazelnut, cover withanother sheet, close the dough between a ball and the other with your fingers andcut casoncelli moon-shaped or triangles as you like. Let them dry on a clothsprinkled with flour and cook in plenty boiling salted water in an uncovered panandlet them boil slowly. Drain them well, dress them with melted butter, sage androsemary and sprinkle with grated Parmesan cheese. Serve hot on hot plates.
Aole a SisàIngredients: 1 kg of aole, 3 large onions, 1 / 2 cup water, 1 / 2 cup beefbroth,100 g of white flour, 1 cup extra virgin olive oil or, if you prefer,vegetable oil for frying 1 / 2 cup of vinegar, salt Preparation: In a large pan put plenty of extra virgin olive oil to heat. Thinly slice onions: when the oil is frying, pour the onions and, before they start to roast, add water and broth to keep them white and then let them cook. In the meantime you have carefully washed, dried, breaded in flour and fried in plenty of olive or seeds oil the aole. When the onions are almost cooked, add the fried aole and simmer, covered, adding at the end 1 / 2 cup of vinegar and a little bit of salt. This dish is served with polenta.
Whitefish fillets with vegetables Ingredients: 2 vendace 300 g each, 1 onion, 2 zucchini, 1 stalk of celery, 1 ripe tomato, 1 / 2 cup white wine, 3 tablespoons extra virgin olive oil Garda, a few leaves of basil, salt, pepper Preparation: wash the fish thoroughly under a stream of cold running water. Drain it and , after drying it, divide it into 4 fillets. In a pan heat extra virgin olive oil and put the fillets to brown on both sides, then moist them with white wine and add salt and pepper. When all the wine has evaporated, remove the fish from heat and keep warm. Meanwhile, wash thevegetables, chop the onion and celery and cut zucchini into thin strips, thenbrown them in oil. Cut tomatoes into cubes and put it in the pan with basilleaves, add salt and cook for a few minutes. When the vegetables are ready,pick up the fish and place it on a warmed serving dish, pour the vegetables andserve hot.
Lemon sorbetIngredients: 500 g lemon ice cream, 2glasses of sweet sparkling winePreparation: mix for a few minutes in apot the ice cream and the wine. Servethe sorbetto in flute glasses with straw.
Sassi del Garda Ingredients: 500 g chopped almonds 200 g sugar Water Preparation: Mix the almonds in a pot with sugar and a few spoonfuls of water. Heat the mixture without boiling it till you obtain a firm dough. Form some balls with your hands and cover them with almond powder. Keep them in refrigerator for an hour at least and serve.