Recipes of Restaurants
Ancient Flavours of Garda
Restaurant PICCOLO HOTEL
LAVARELLO (LAKE FISH) WITH ROCKET AND SOAVE WINE
Ingredients per portion:
1 Lavarello (about 250 grams)
extra virgin olive oil
½ glass of Soave wine
Open and clean the Lavarello. Add a tablespoon of olive oil in a non-stick fry pan.
Roll fish in the flour and cook, first the flesh side down and then turning to cook the side with the skin. Add salt and sprinkle with the chopped rocket. Add the Soave wine and put the lid on the fry pan, turn off the heat and leave until the rocket has become lightly withered. Serve the fish with a lemon wedge and a dash of raw extra virgin olive oil. The Lavarello is excellent served together with Lugana Cà dei Frati wine.
Restaurant IL GIARDINO DELLE RANE
SARDE IN SAOR (PICKLED LAKE SARDINES)
600g fresh Lake Garda sardines
600g white onion
¼ litre white wine vinegar
100g pine nuts and sultanas
Oil for frying
Salt and pepper
Take off the head and tail and take out the insides from the fish, wash them and let them drip. Peal the onion and cut into slices. Soak sultanas in water. Lightly fry onion over low heat, add salt and when cooked add vinegar. Let the onion cool and then add the pine nuts and drained sultanas. Flour the sardines and fry. When the sardines are cold place them in a pyrex dish making several layers alternating the fish with the onion sauce. Completely cover the fish with extra virgin olive oil. For a better result let the fish rest for at least two days before eating. To accompany this excellent dish we suggest you try a good Bardolino Chiaretto Classico d.o.c. (rosè).
Restaurant AL PORTO
FILETTI DI PESCE PERSICO DORATI (GOLDEN PERCH FILETS)
200g Perch filets
Lightly beat egg with salt, coat the fish filets and then cover with bread crumbs. Lightly fry the butter with the sage until small bubbles appear, add the fish filets, cook until golden on both sides.
Serve on a warm platter and decorate with the lemon wedges.
Restaurant IL GIARDINETTO
CAVEDANO IN AGRO DOLCE (CAVEDANO PICKLED LAKE FISH)
Extra virgin olive oil
Black olives from Lake Garda
Soak the Cavedano filets in white vinegar, salt, sugar, garlic and the laurel leaf making sure that they are entirely covered. Let them rest for 24 hours.
Take the filets out from the pickling liquid. Finely chop up the olives together with the dill and put a little of this filling on each filet and roll up. Place them in a pyrex dish and cover with extra virgin olive oil. Let them rest for 2/3 days before serving
Ingredients for 2 persons:
1 Coregone (lake fish)
2 Lake sardines
2 fillets of Perch
2 slices of polenta
Clean the fish with care. Place on a hot grill, brushing from time to time with extra virgin olive oil, salt to taste, turning when half cooked. Remove from the grill when cooked and add finely chopped parsley and a little extra virgin olive oil from Lake Garda. Serve with toasted polenta.
Restaurant AL GRASPO
BIGOLI CON LE SARDE AI PROFUMI DEL GARDA
(home made pasta with lake sardines and perfumes of Lake Garda)
Home made fresh Bigoli
100g lake sardine filets in olive oil
200g Monte Veronese cheese
10 mint leaves
10 basil leaves
10 time leaves
1 clove garlic
Extra virgin Lake Garda oil
Finely chop the rocket and blend with the olive oil, then add the remaining ingredients (except for the lake sardines). Continue blending slowly for about 15 minutes, stopping frequently. Cut the lake sardines into pieces and lightly fry them together with the garlic clove. Once the bigoli are cooked and have been drained toss them into the sauce which should be at room temperature and add the fried lake sardines.
Restaurant LE VELE
SARDE DORATE ALLA GARDESANA
Typical dish of filleted lake sardines, covered with bread crumbs and corn flour and then fired.
Restaurant TRE COLLINE
OATS SALAD WITH PERCH FILLETS
Ingredients for 4 persons:
4 perch fillets
1 celery stalk
1 aubergine (only the skin)
extra virgin olive oil
Cook the oats in a casserole for 40 minutes, stirring as necessary. In the mean time cut the vegetables into small cubes and boil in salted water for 1 minute, drain and let them cool. Once the oats are cooked let them cool for about 15 minutes and then combine with the vegetables and add salt. In a non-stick pan cook the fillets with a little olive oil, until golden in colour. Place the valerian on to a serving dish, and with a cooking ring form a cylinder shape with the oats and on top add the perch fillets. To complete the dish, add a little extra virgin olive oil.
Restaurant LA CROSS
GRILLED LAVARELLO - LAKE FISH
This is a classical and easy way to cook the Lavarello. Place the scaled and cleaned Lavarello on a very hot grill and let cook over moderate heat fot the time required, according to the weight of the fish. Once cooked, open and remove the fish bone and add a little extra virgin olive oil and a pinch of salt.
RISOTTO RICE WITH TENCH
olive oil, butter
Boil the tench in water with the onion, a piece of celery and a carrot. Clean the tench and break into pieces. A part, lightly fry the onion with oil and butter, add the rice and toast before adding the white wine, add the tench and continue cooking with vegetable stock and the water used for boiling the fish. When the rice is cooked, add finely chopped parsley, Parmesan cheese and a knob of butter and salt and pepper, if necessary.
LUCCIO IN SALSA (PIKE WITH SAUCE)
Ingredients for 4 persons:
1/2 litre white wine
1 glass white vinegar
2 laurel leaves
capers in vinegar
mixed spices (cinnamon, coriander, etc.)
lake sardines in olive oil
2 or 3dl extra virgin olive oil
In plenty water prepare a stock for the Pike with the wine, vinegar, the vegetables and the laurel leaves. Bring to the boil and let boil for 15 minutes. Once cold, add the pike which has been previously cleaned and washed. Boil over moderate heat. When the fish is cooked take it out of the stock and let it cool. Clean the fish from its numerous bones and break up into pieces placing it into a pyrex dish.
For the sauce: break up the lake sardines into small pieces and lightly fry them together with the juniper berries in half of the olive oil. In the meantime sprinkle the fish with the spices and add the capers, finally pour over the hot sauce.
Let the fish rest a while and then add the remaining oil.
Serve warm or at room temperature with toasted polenta.
Restaurant LA LANTERNA
PIZZA "LAGO" (LAKE PIZZA)
Dough for pizza
Sicilian Scamorza cheese
Smoked Lake Garda Trout
Roll out the pizza dough and spread with tomato sauce, add the mozzarella cheese and zucchini.
Put into oven and when almost cocked add the Scamorza and Philadelphia cheese. When cooked add the smoked trout, which has been thinly sliced.