Hello to all our readers and customers, after having often talked about our beloved Garda DOP oil, after having written about all its magnificent qualities and broken it down in detail to understand its organoleptic capabilities, today we will talk about a famous recipe, perhaps the most famous of our Lake Garda is the Gardesana pike.
Clearly our Garda DOP oil is an essential element in the recipe as thanks to its immense class it manages to give that balance that only its exceptional quality can confer.
Gardesana pike, as the name of the recipe suggests, is a typical dish of the Lake Garda area.
It is a lake fish with tender meat, very few calories and many vitamins and mineral salts, the taste is very intense and in this recipe it is enhanced by other always local ingredients such as Limone del Garda lemons, the capers from Gargnano and obviously the Garda DOP oil.
The recipe is not very complicated in preparation and the result will be a fresh and delicate second course, we recommend a slice of Storo polenta as a side dish and an inevitable glass of Lugana DOC as the perfect match.
INGREDIENTS FOR 6 PEOPLE:
1 pike of 2 kg, 2 cloves of garlic, 6 anchovy fillets, 1 handful of Gargnano capers, bay leaves, chopped parsley, 1 small glass of wine vinegar, 1 small glass of DOP olive oil, salt just enough.
PREPARATION
Cut off the heads and tails of the pike then divide the fish into three pieces. The head and tail should then be placed in a pan with cold water 1 carrot, 1 piece of onion, 1 piece of celery, 1 clove of garlic divided in half, 1 bay leaf, a splash of vinegar and a pinch of salt.
Bring everything to the boil and cook at least 20 minutes, until the tasty and fragrant fish broth is ready.
Filtration, then the broth through a sieve and put it back on the heat, bringing it back to the boil, at this point add the three pieces of pike to the broth and cook for approximately 20 minutes.
Meanwhile, start preparing the Gardesana sauce by placing oil and garlic in a pan and browning them, add the finely chopped anchovies, the laurel, Gargnano capers and vinegar. Cook everything for a few minutes and when the pike is cooked, pour the Gardesana sauce over it and leave it in the refrigerator for a couple of days covered with transparent film, this process serves to flavor all of our pike's parts.
As mentioned at the beginning, we recommend serving it with a slice of polenta and a splash of Garda DOP oil.
ENJOY YOUR MEAL
GOOD GARDA OIL TO EVERYONE