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TYPICAL LOMBARDY RECIPES

 

 

 

DRIED MARINATED BLEAKS (Aole marinate)

PREPARATION: 30 minutes
plus marinating time
cooking: 30 minutes Difficulty:

INGREDIENTS:

400 g (14 oz) bleaks
1 stick of celery, sliced
2 fresh young onions, chopped
1 garlic clove
1 teaspoon dried sage
1 tablespoon dried rosemary
1 teaspoon dried bay leaves
1 piece of cinnamon
2 tablespoons extra virgin olive oil
700 ml (25 fl oz - 3 C) white vinegar
White flour
Oil for frying
Salt
Pepper, if you like

PREPARATION METHOD:

This is a typical Italian starter. Begin frying the fish. Wash the fish and drain it very well; dip into the white flour and remove the excess of the flour using a sieve. Meanwhile put abundant oil for frying in a non-stick frying pan and switch on the gas; when the oil is hot, add the fish, little at a time, and brown it.
Remove the fish from the boiling oil with a skimming ladle and put on absorbent kitchen paper; season to taste with salt. Keep on frying the fish.
Meanwhile put the olive oil in a pan together with the onion, garlic and celery; let all the ingredients fry lightly for few minutes. At this point remove the garlic clove, season to taste with salt and pepper and pour in the vinegar and all the aromatic herbs except cinnamon. Let the mixture simmer for 2-3 minutes.
Arrange the fried fish in a large bowl or in a big soup plate and cover them completely with the marinate, still hot. Add the cinnamon piece, stir gently and accurately and chill for at least 24 hours. The best thing would be 48 hours. You can preserve this dish for some days in the refrigerator .

GRILLED WHITEFISH WITH SAUCE (Coregone-Lavarello- grigliato con salsa)

PREP: 5 min, Cook: 10 min.

INGREDIENTS:

1/3 cup mayonnaise type salad dressing
1 Tbs. sweet pickle relish
1/4 cup unsalted butter, melted
1 tsp. lemon juice
4 whitefish fillets, or haddock or orange roughy fillets, about 6 ounces each

PREPARATION METHOD:

Prepare grill (medium heat). Combine first 3 ingredients in a bowl and mix well. Set aside. Combine butter and lemon juice in a separate bowl. Mix well. Arrange fish on grill and brush with butter mixture. Grill fish 5 inches from heat source 6-8 minutes, or until fish flakes with a fork, turning once and brushing occasionally with butter mixture. Serve with sauce.

GRILL POACHED WHITEFISH (Coregone-Lavarello- grigliato al cartoccio)

INGREDIENTS:

2 lbs. boned whitefish fillets
1 med. onion
1 med. lemon
salt
pepper
butter

PREPARATION METHOD:

Sprinkle both sides of fillets generously with butter buds. Lay fillets singly on individual sheets of aluminum foil. Cover with onion rings and salt and pepper to taste. Cover onion rings with several full slices of lemon, peel included. Wrap in foil and place on charcoal grill or in broiler oven for 5-6 minutes on each side. Discard cooked lemon slices when foil opened. Decorate plate with fresh lemon slices and fresh parsley.

GRILLED EEL (Anguilla allo spiedo - alla griglia -)

Eel meat is oilier than that of many fish, and is consequently ideally suited to the grill, though it also fries well, and in either case is an indispensable part of the Neapolitan Christmas Eve dinner.
To serve 6:
Prep Time: 60 minutes
Cook Time: 30 minutes

INGREDIENTS:

2 1/2 pounds (1 k) eel
3 cloves garlic
Salt
Pepper
2 tablespoons olive oil

PREPARATION METHOD:

Cut the eel into pieces about 3 inches (7 cm) long, wash them, dry them, and rub them with the garlic. Slip them onto skewers, alternating them with bay leaves. Season them with salt and pepper and drizzle the oil and vinegar over them; let them sit in the marinade for at least an hour.
Grill the pieces over a medium flame for about a half hour, turning them frequently and basting them with olive oil.

A wine? Lugana or a Franciacorta White would be nice.

FRIED EEL (Anguilla fritta)

INGREDIENTS:

2 1/2 pounds (1 k) eel
3 cloves garlic
Salt
Pepper
2 tablespoons olive oil

PREPARATION METHOD:

Cut the eel into pieces about 3 inches (7 cm) long, wash them, dry them, and rub them with the garlic. Do not skewer the pieces, but rather sprinkle them with oil and dot them with pieces of bay leaf. Once they have marinated roll the fish in flour and fry the pieces in moderately hot oil until they are browned and crunchy on the outside. Drain them well on absorbent paper and salt them.

A wine? Lugana or a Franciacorta White would be nice.

ASPARAGUS RICE (Risotto agli asparagi)

INGREDIENTS:

2 cups Italian rice (Risotto Arborio)
1/2 cup salted butter, or 1/4 cup olive oil
2 Tablespoon dried parsley
1 whole red onion (chopped)
5?6 cups chicken stock
20 asparagus spears
1/4 cup olive oil
3 cloves garlic (minced)
8 Tablespoon parmigiano cheese (grated)

PREPARATION METHOD:

Rice Preparation: In a sauce pan, melt butter or add 1/4 cup olive oil. Add onions and parsley. Cook until onion is transparent.
Turn heat to high, add rice. Add 3 ladles of hot chicken stock into rice, stir constantly until liquid is absorbed. Continue adding stock (3 ladles at
a time) and stir until rice is tender. Rice should be sticky and no liquid should remain. Rice should be firm like putting or custard. Put rice aside.
Asparagus Preparation: In a fry pan, add 1/4 cup olive oil and garlic. Cook until garlic is golden. Cut asparagus into 1 inch diagonal pieces, leave 5?6 spears uncut, will be used for garnish. On medium/high setting, cook asparagus (both cut & whole) uncovered for 3 minutes. Add 1/4 cup chicken stock, salt & pepper to taste.
Continue cooking covered until tender. Final Preparation: Add asparagus to rice. Place back on stove, add the cheese and stir. Add more cheese if desired.
Place rice on a serving dish and garnish with whole cooked asparagus spears.

GREEN RICE (Risotto Verde)

INGREDIENTS:

1 quart chicken broth
2 cup water from cooking the
1 pound thin asparagus
asparagus(strained)
1/2 stick butter
1 1/2 cup rice (uncle ben`s)1/2 c
2 tablespoon olive oil
grated cheese+
1 onion chopped

PREPARATION METHOD:

Clean and trim asparagus and cook in lightly salted water until tender. Carefully remove the tender tips (1" + 1" again) reserve on the side. In a
blender puree the rest of the stems with some of the water and strain . Add enough of the water to make the required 2 cups of liquid. Melt butter
in oil and sautee the onion. Add the rice, mix and gradually add the asparagus broth until all absorbed. Continue addin the chicken broth until
the rice is cooked. Stir often to avoid sticking. When done gently mix in grated cheese and asparagus tips. Serve Hot.

RISOTTO WITH WHITEFISH (Risotto al lavarello)

INGREDIENTS:

1 c Arborio rice
4 c Bottled clam juice
- or fresh or canned - low-sodium chicken broth 4 Anchovies; finely chopped
1/2 ts Chopped fresh rosemary; -OR-
1/4 ts -Dried rosemary
1/2 ts Chopped fresh sage; -=OR=-
1/4 ts -Dried sage
4 7-oz pieces whitefish fillet
- or bass fillet pieces 6 lg Leeks
- sliced into thin rounds, 3 tb Lemon juice
1 tb Dijon-style mustard
1/3 c Extra-virgin olive oil

PREPARATION METHOD:

PREHEAT OVEN TO 350F. Place rice, 3 cups clam juice, anchovies, rosemary and sage in a 9-by-12 baking dish. Cover and place in oven for 30 minutes. Remove from oven, place leeks on the rice and arrange whitefish on top, skin side up. Give a turn of the peppermill. Cover and replace in oven for 15 minutes. Meanwhile, combine remaining clam juice, lemon juice and mustard in a small saucepan and place over medium heat on the stove. Bring to a boil and cook until reduced by half. Remove from heat and pour into a blender. Put blender on medium speed and slowly drizzle in the oil. To serve, arrange whitefish on a platter surrounding a mound of risotto. Spoon a little sauce over the fish and serve the remainder on the side.

 

 

 

 

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