Tench with citrus fruit

Serves 4 1.5 kg tench Some leaves of lemon thyme Some Sichuan peppercorns Lemon flavored olive oil To prepare the court bouillon (seasoned stock for poaching the fish) 1 rib celery 1 onion 2 carrots 1 leek 4 bay leaves 1 tablespoon coarse salt 1 teaspoon peppercorns 1 dl apple vinegar 1 dl white wine…

PIKE GARDA-STYLE WITH POLENTA

Serves 4 1.5 kg pike 500 gr extra virgin olive oil 100 gr anchovies 100 gr capers in brine Zest of 2-3 untreated organic lemons 1 clove garlic Preparation Make a flavored fish broth , add the pike and simmer for 20 minutes. Remove the fish from the poaching liquid and bone it, cutting it…

Roast suckling lamb

Serves 4 1 whole leg of suckling lamb plus some ribs  1 clove of garlic  2–3 sprigs of rosemary extra virgin olive oil salt pepper Preparation Make slits in the lamb to allow seasoning to penetrate well, push sprigs of rosemary and slivers of garlic into the slits, then add salt, pepper and a little…

PARTY CIPAIS

Ingredients 1 cup wheat flour 1/3 cup lard 2 tsp salt 2 tsp pepper 4.5 oz ground beef 4.5 oz ground pork 2 oz diced onion 1/2 cup cubed tomatoes 1.5 tbsp Chopped garlic 2 oz poblano chiles 3 oz oreado cheese 3 tbsp beane 2 tsp vegetable oil Preparation 1. In a bowl add…

Leg of kid stuffed with hyacinth bulbs and asparagus

Serves 4 deboned leg of kid stuffed(approx. 600g – 1⅓ lbs) 300g (11 oz) hyacinth bulbs 300g (11 oz) asparagus spears 5 small onions 5 carrots 1 celery stick juniper berries red wine extra virgin olive oil salt pepper Preparation Thoroughly wash and clean the hyacinth blubs, then leave them to soak in water for…

Pizza amarone

Ingredients for 4 people 0,2 liter water 0,2 liter amarone 30 grams sale 10 grams lievito birra 50 grams olio 630 grams farina Preparation Prepared with: Amarone della Valpolicella Technical data Grape origin: from the “Mandolari”, “Tondin”, “Bosco”, “La Costa” vineyards on the Scriani Estate in Fumane. Grape varieties: Corvina 60%, Corvinone 25%, Rondinella 15%….

Grilled spring onion, lake sardines, mint and vinegar

Preparation Clean the spring onions, removing the roots; put them on the grill and roast them lightly. Wrap them one by one in a bacon rasher and finish cooking on the embers. Descale, gut and wash the shad. Bone them, open them flat and season with pepper and a few drops of raspberry vinegar. Close…

Flat graukèse canederli

How to make the canederli Soak the white bread in the milk. Add the salt and the parsley. In a skillet melt the butter and sauté the onion. Add to the bread. Add the grey cheese and mix all the ingredients. Leave to rest for 20 minutes. Add the flour and the eggs, stir thoroughly…

Scampi with prickly pear juice and scallion

Preparation Clean the prickly pears and pulp them with a hand blender. Strain to remove the seeds and put them in a bowl, adding the juice of half a lemon.  Shell the scampi. Finely chop the green part of a small scallion. Serve the dish by placing the scampi on the prickly pear juice and…

Pan bagnato with clams and arugula

Preparation  Purge the clams in salted water before opening them in a saucepan over a high heat.  Select the tender leaves of the cakile and wash them thoroughly to remove any sand. Crush the garlic and brown it in a pan with plenty of extra virgin olive oil. Add the clams and pour in the…