Local cuisine lake Garda

LOCAL CUISINE LAKE GARDA

SARDE IN SAORSardines in saor this dish is typical of Lake Garda but not exclusive , as the saor is an ancient method of preserving fish as well as the sisam and was also used in other areas of Venice.Ingredients: sardines , eggs, bread crumbs, white wine vinegar , extra virgin olive oil of Garda , raisins , pine nuts, sugar.

Preparation : Wash and gut the sardines , impanarle with egg and bread crumbs, fry them quickly in olive oil , remove them and let them dry , extra virgin olive oil in a pan and add hot vinegar , raisins , pine nuts , sugar, and boil a few minutes , put the sardines in a container and wetting each layer with the marinade obtained up to completely cover .

SISAM The Sisam is a way of preserving fish from which one of the typical dishes of the local cuisine of Lake Garda ; sisam of garda.

Ingredients : mixed fish of the small lake , onion, white wine vinegar , white flour, extra virgin olive oil del Garda , garlic , bay leaf, salt, pepper, rosemary

Preparation: gutting the fish , scrape the scales , flour it and fry it in olive oil del Garda , adding salt to taste , remove the fish from the pan and replace it with the onion into thin slices and other spices, cook for about twenty minutes , then add white wine vinegar and continue to cook until you get a soupy together . Arrange in layers in a glass jar fried fish and vegetables then add the cooking liquid and finally a dash of extra virgin olive oil del Garda , leave to cool and eat within a few days .

SOUP WITH MARICONDA Dish poor peasant tradition of Brescia and Mantua is mariconde soup , bread dumplings soup mariconderaffer mo , flavored in late and then cooked in the broth.

Ingredients: old bread , whole milk, beef broth , butter, parmesan cheese , eggs, salt and pepper.

Preparation: Soften the bread in the milk for about thirty minutes , wring it out and add to the melted butter in a pan , add eggs, parmesan cheese , salt and pepper to taste leave to rest for about an hour. Shape into patties and cook in boiling broth for a few minutes .

TRIPPA ALLA VENETA The tripe is usually found in two variants, in broth with vegetables and Parmesan with tomato and potatoes, is then served with a good sprinkling of Parmesan cheese plate of Venetian origin is now also among the local cuisine and the Garda , even if it is a dish loved by tourists , you can generally find in the restaurants of the hinterland .

Ingredients: veal tripe , beef broth , celery, onions , carrots, potatoes , olive oil, pepper – * Some ingredients may be missing depending on the variant .

Preparation : Wash the tripe well and cut it into strips , place in a pot with cold water and salt, bring to a boil , cook for a couple of hours and then drain it , you break up the vegetables and then put them in a pot with oil and butter previously heated , add the tripe and let cook adding broth for another two hours . Serve very hot with a spolverta parmesan .

SPIEDO IN BRESCIA STYLE Spit with potetoes is perhaps the most famous dish in Brescia, is a centuries-old tradition that always lights up lively discussions on its method of preparation and cooking . Its custom seems to have originated in the Middle Ages , taking the name from a weapon similar to a spear, for a long time the spit was shot in the hand on the hearth of the home, then it was first introduced a mechanical system with counterweights that still survives in some local and then moved to the modern electric -powered , though its preparation takes a long time , only the cooking takes about five hours and the spiedatura (way of preparing it) usually done the day before. The spit is formed by a number of sockets, bits of meat of different kinds (usually eight per person) , alternating with a ritual sequence fatty meat , lean meat, sage leaves and , depending on the zone , potatoes , to accompany him spit there is always fresh polenta with the sauce made ​​from the cooking and the whole is preceded by ” dirty soup ” strictly with guts and chicken livers. The entire preparation is divided into three phases each rich in detail and variations from family to family , research the ingredients, spiedatura , cooking.

The ingredients of the spit may vary, but the basic are: pork ribs, chicken, rabbit, birds with no eyes and legs ( from small ones from the ” beak kind ” thrush ) , mombolino ( slices of pork loin or pork neck meat rolled up with sage leaf ) , lard or bacon , salt, mountain butter and sage.

The spiedatura is the inclusion of various ingredients on the lance ( metal rods ) skewer , alternating : potato ( always as the first and last piece ) , sage, socket ( mombolino , bird , rabbit, rib, chicken) , bacon, potato and sage , so as to obtain a complete variety for each person. When the birds are small, there are those who cook them separately in a pan with butter and who puts them and places them at the center of spears.

Cooking: the spit must be cooked at high heat but not with the indirect heat of the coals , which should not be too hard to avoid overcooking the outside of the meat , resulting in the following non-absorption of butter , and when it is done in the chimneys, wood is left to burn on the bottom of the fireplace, in the wing that allow you to continuously provide new brace to keep the heat constant , the butter should be melted in a separate pan and fry without letting it go then poured slowly and evenly on the spit , collecting the ‘ excess over the drip pan , a long, narrow container placed under the same spit and repeating the operation every hour. Another important operation is the salting, performed with rock salt at regular intervals to be homogenous and well- balanced.

Inevitable outline of the spit is polenta , preferably stone-ground flour from coarse-grained , usually made ​​fresh in a copper pot over a fire and served with the sauce taken from the drip pan with a spoon and place itself at the center of a forming recess .

With the spit do not eat appetizers and first course is indicated as the dirty soup , made with chicken broth , chicken entrails , livers and pasta .

GOULASH goulash is typical of Trentino , it is located in the local cuisine of northern Lake Garda , generally towards Riva and Arco , one very spicy beef stew that is eaten as a second or as a sauce for the dumplings .

Ingredients: beef, onions, paprika, marjoram , olive oil, garlic

Preparation: Sauté the chopped onion in the ‘ del Garda olive oil , add the sliced ​​beef stew , paprika , salt and water, cook for about two hours and then add garlic , marjoram, cumin crushed . It is generally accompanied by polenta or boiled potatoes

POLENTA WITH LUGANEGA One of the traditional country dishes del Garda , generally mol to tasty winter dish .

Ingredients: polenta , sausage , tomato sauce , onion, extra virgin olive oil del Garda , butter and salt

Preparation: Brown the onion in a pan with oil , then add the sausage pieces and leave to cook for a few minutes over high heat , then add the tomato puree and salt and leave to cook over low heat for about half ‘ time . Place the polenta cooked in the meantime on a cutting board off and then add the sausage in the middle of it.

LESSI WITH SAUCE CREN, PEARA’ AND GREEN SAUCE It is a traditional dish of the feast of rural Veneto , in fact roasts were mainly on the tables of wealthy families and were often made ​​from wild game they used to read the muscle of beef, chicken , pork sausage that you are then added language and calf’s head , accompanied by green sauce , horseradish and pearà or peverada .

 

Ingredients for cren sauce: horseradish root / horseradish , cream, bread crumbs , egg yolk , sugar, white wine vinegar .

Preparation : Take the roots of horse-radish / horseradish , wash them well, and scrape grattuggiarle , these then add bread crumbs, crushed egg yolks , salt, sugar and vinegar, you mix everything and then adding a little ‘ cream until the sauce of medium density

SAUCE PEARA’ OR PEVERADA Sauce made ​​from simple ingredients for seasoning and flavor the dish of the party, catching up on old bread , mixing it with the cooking broth and insaporendolo with marrow and pepper , and every family has its own variant

 

Ingredients for pearà or peverada : butter / oil , breadcrumbs, beef marrow , broth , salt, peper

Preparation of pearà : Melt the butter / oil in a pan and spinal add breadcrumbs , stirring and blending it all , add the hot broth and cook for a couple of hours on low heat , add salt and pepper , it must be of average density .

COREGONE SIRMIONE STYLE It is one of the many ways to cook the coregone, in a simple and tasty variant Sirmionese with vegetables.

Ingredients: coregone , flour, onion , zucchini , croissants , celery, carrot , white wine , vegetable broth, olive oil del Garda , salt and pepper .

Preparation: make coregone in fillets and let it dry , dust with flour and brown them in a pan with extra virgin olive oil and then take them off , fry the chopped vegetables in olive oil , adding a little ‘stock , when the vegetables are almost ready to add the whitefish fillets , salt, pepper and a bit ‘ of white wine finishing cooking.

POLENTA AND BACCALA’ It is one of the Venetian dish and now become common on Lake Garda is the baccalà (cod) with polenta , in the version with tomato in Verona or white in Vicenza.

Ingredients: dried stockfish , onion , anchovies , parsley, parmesan cheese , extra virgin olive oil del Garda , milk, flour , salt and pepper .

Preparation: After previously soaked stockfish in cold water for three days , changing the water regularly , the skin removed , and cut into pieces deliscato quite regular , slowly fry the onion in olive oil before adding the anchovies boned and cut ; meanwhile flour and place the cod in a pan with onions and anchovies on the bottom, then add more onion, anchovies, salt, pepper, chopped parsley , milk, olive oil and parmesan cheese , bake at 180 degrees for about fifteen minutes. Serve with fresh or toasted polenta .

Version with tomato :

Ingredients: soaked salt cod , olive oil del Garda , parsley, garlic , tomato paste , flour, salt and pepper.

Preparation: Heat over low heat minced parsley and garlic in extra virgin olive oil , then add the cod, sprinkle with flour and brown , add hot water with the tomato paste and let it simmer

SFOGLIATINE DI VILLAFRANCA They are a typical dessert of Villafranca and can be found in all the pastry shops and bars in the country, thanks to their simplicity and goodness made ​​themselves known throughout Italy.

Ingredients: flour, butter , salt, water , egg yolks , sugar

Preparation: Heat the butter slowly , then add it to the flour and salt , adding water from time to time to get a smooth dough , you put it in the refrigerator for about ten minutes, then it spreads into a sheet by adding the remaining butter previously softened and closing all at bassoon and then store it in the fridge again for another twenty minutes, then you take the dough and pulling it stretches several times and then cutting it at will, before baking should be brushed with egg yolk ‘ beaten egg and sugar , baking two hundred degrees until golden brown.

MADERNO CAKE Typical sweet cake of Toscolano Maderno, invention of the Perolini bakery that is located in one of the central streets of the country, a pie pastry with custard filling and decorated with a dusting of icing sugar.

Ingredients: butter, flour, egg yolks, vanilla, powdered sugar, lemon custard (to be prepared before)

Preparation : Mix the cold butter , salt and flour , then add egg yolks, powdered sugar, vanilla and knead quickly getting a compact set , store in the refrigerator for about thirty minutes, once removed from the refrigerator to prepare two discs pastry, one goes on the bottom of the pan and completely covered with pastry cream , then cover with the second layer of dough to seal well with the first layer and bake at 180 degrees for half an hour , serve with a generous sprinkling of powdered sugar.

CHISÖL – FUGASSIN It is typical of Lake Garda that takes different names depending on the province, fogassin on Mantua a chisol in Brescia and pisota in Verona province; Angelo Peretti writes in an analysis of various texts in order to understand the origin, ” chisol ” seems to arise more like custom linked to the ritual of the dead as well-defined recipe , a custom that unites the various shores of Lake Garda , starting from Brenzone where custom was linked to the occurrence of the November 1 , continuing in Brescia where it is instead a kind of pan sweet tied to the anniversary of St. Anthony January 17 and continuing through Mantua , where he became a kind of schiacciatina (dried and salted bread). The basic recipe , however, seems to be for all the provinces that made ​​of white flour , salt and baking soda, which is then enriched in various ways, from salty to sweet, with grapes or raisins , greppole pork , sugar, eggs , lard, oil olive oil and baked in the ashes of the fire generally .

Ingredients (in Brescia ) : white flour, white sugar , extra virgin del Garda , milk, grated lemon zest , salt.

Preparation: Combine flour , olive oil, sugar, a little ‘ salt and milk until you get a dough that you can pull to a height of an inch ; cook on a grill over hot coals not too strong.

LOCAL WINES OF GARDA LAKE