Tagliolini pasta with lake fish sauce

Tagliolini pasta with lake fish sauce

Ingredients for 4 people
    
  • tagliolini pasta, 360 g;
  • fish (trout, tench, perch, eel), 600 g;
  • extra-virgin olive oil, 40 g;
  • peeled, diced tomatoes, 600 g;
  • garlic;
  • chilli pepper;
  • parsley;
  • a pinch of salt;

Preparation

Clean, gut and fillet the fish. Cut the fillets into small pieces and blanch them in boiling water for a few seconds. Finely chop the garlic and put it in a pan with oil, chilli and a little fish stock. Fry until the garlic is lightly browned, and then add the diced tomatoes. Add the fish and sauté. Prepare the tagliolini pasta - it should be al dente. Pour the fish sauce over the pasta, add a little freshly cut parsley, and serve immediately. This thick fish sauce has all the full flavour and aroma of the lake.

Fisherman's risotto

Ingredients for 4 people

  • 1 catfish 500 g (or 2 of about 250 g each);
  • rice 200 g;
  • butter 100 g;
  • Parmesan cheese 50 g;
  • 1 onion;
  • 1 handful of parsley;
  • 1 glass of dry white wine;
  • 1 clove of garlic;
  • 1/2 stalk of celery;
  • some bay leaves;
  • a pinch of salt;

Preparation

Bring the catfish to the boil in a little water with the garlic, celery, bay leaf, half an onion, parsley, half a glass of dry white wine and salt. Boil for about 10 minutes, until the fish begins to flake. Remove the fish and sieve the resulting fish stock, putting it to one side. Strip the flesh from the fish while it is still hot, cleaning it and removing the skin, and cut it into small pieces. Finely chop a little of the remaining onion and fry it in a separate pan with 50 g of butter. When the onion starts to brown, add the rice and the other half glass of white wine. Allow the alcohol to evaporate and cook the rice slowly, adding a little of the fish stock at a time. When the rice is halfway cooked, add the catfish cut into small pieces. Once cooked to taste, add the remaining butter, the grated Parmesan, and some finely chopped parsley. Serve immediately.
Bruschette with Trasimeno beans

Bruschette with Trasimeno beans

Ingredients for 4 people
    
  • Trasimeno beans 300g;
  • 8 slices of bread;
  • 2 sausages;
  • 2 cloves of garlic;
  • 1 sprig of rosemary;
  • extra virgin olive oil;
  • a pinch of salt;
  • pepper to taste;

Preparation

Cook the beans in water for 20 minutes over a medium / low heat, stirring occasionally. Drain, and then cook again in hot water with salt and pepper for another 20 minutes. Drain and place the beans in a bowl and season with a little oil. Remove the skin from the 2 sausages, cut them into small pieces, and cook them in a saucepan together with the sprig of rosemary. Toast the slices of bread and gently rub the peeled garlic cloves on one side of each slice. When the sausage pieces are well cooked, place them on the slices of bread, and then pour the Trasimeno beans over the top, adding a little oil, salt and pepper to taste. Serve hot.

Trasimeno bean soup

Ingredients for 4 people

  • Quadrucci egg pasta (preferably handmade), 350g;
  • Trasimeno beans, 150g;
  • butter, 30g;
  • 1 sprig of rosemary;
  • 1 clove of garlic;
  • 1 carrot;
  • 1/2 red Cannara onion;
  • fine tomato pulp, 50g;
  • extra virgin olive oil;
  • a pinch of salt;
  • pepper to taste;

Preparation

Rinse the Trasimeno beans under running water, then place them in a saucepan with cold water, and cook for about 20 minutes. Put a little olive oil, the finely chopped garlic clove, the butter, the carrot, the chopped 1/2 onion and the rosemary into a pot (preferably earthenware), and brown over a low heat. Add the tomato pulp, a little water, the beans, and a pinch of salt, and cook for another 20 minutes. When the beans are cooked, add the Quadrucci egg pasta, cook everything together, and serve piping hot.

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