Italian Cooking: Recipes From Lake Garda
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About this ebook
The very best of Italian cooking.
Typical italian recipes, mainly associated with popular tradition, a few re-touched by emerging young chefs and by some of the great champions of local restaurants.
Easy to prepare and examples of what can be offered in an area as fortunate and welcoming as Lake Garda.
Massimo Ghidelli
"I like to explore, observe, get curious"Passionate about tourism, travel and cooking, when Massimo is not out and about with his motorbike he lives in Desenzano del Garda (Italy). His books are printed in Italian, English and German and also available in eBook format on major international platforms.Follow me on Smashwords.
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Italian Cooking - Massimo Ghidelli
Massimo Ghidelli
Italian cooking
Recipes from Lake Garda
Smashwords Editions
Copyright 2012 Massimo Ghidelli
Ebook ISBN 9788890692314
Smashwords Edition License notes:
This ebook is licensed for your personal enjoyment only and may not be re-sold or given away to other people. If you would like to share it with another person, please purchase an additional copy for each person you want to share it withr. If you are reading this book and you did not purchase it, or it was not purchased for your use only, then please return to Smashwords.com and purchase your own copy. Thank you for respecting the hard work of this author.
Index
IN PRAISE OF LITTLE FISH: SMALL IS BEAUTIFUL
Appetizers
Bagoss cheese flan
Barbequed bleak
Bleak to burn your fingers
Bleak with onions
Carpaccio of trout and whitefish flavoured with basil
Citrus Sardines with broccoli and traditional mustard sauce
Crunchy Good Henry
with Monte Baldo cheese fondue and mushrooms
Delicate lake antipasto
Dried bleak
Fried bleak
Fried sardines
Garlic sardines
Golden sardines
Lake char terrine
Lake sardines in carpione
Little sardine roll
Little whitefish cakes with fresh tomato and basil
Perch terrine
Perfect fried fish
Pike fishcakes
Raw beef in Bagossa sauce
Salami with herbs
Salted bleak
Sardine fishcakes
Sardines in concia sauce
Sardines in saòr with grapes and pine nuts
Sardines with olive oil, parsley and garlic
Sisàm
Sisàm of beans
Sweet and sour bleak
Sweet and sour chub
Trout cannolis
Trout in carpione
Twaite shad tartar
POPULAR TRADITIONS, MODERNITY AND EXPERIMENTATION
First courses
Baldo Chestnuts
Baldo’s Chestnut soup
Bigoli al torchio with crunchy tench and candied lemon
Bigoli with bleak
Bigoli with fresh sardines
Bigoli with salami
Bruscànsi with eggs
Burnt broth
Burnt broth and beans
Caponsèi
Chicken rice
Egg Tagliolini with Tombea and truffle
Farmhouse gnocchi
Fillets of perch and melted rice
Garda flavoured bigoli with sardines
Gardesana
lake fish soup
Gnocchi with herbs
Holly risotto
Homemade tagliatelle with Garda whitefish and black truffle
Lake carbonara spaghetti
Lake fish soup
Mariconde
Pasta with wild herbs
Pike ravioli
Polenta gnocchi
Ravioli with Garda fish and prawns, pistachios, almonds and prawns powder
Rice and pumpkin
Rice and sardines
Risotto mantecato with Garda carp and greens
Risotto with stracchino cheese and Argan oil
Spaghetti with capers and tomato
Spaghetti with Garda sauce
Spaghetti (hand made) with sardine fillets, confit and prawn carpaccio
Spaghetti with sweet water prawns
Spaghettini with tench fillets
Strangolapreti with butter and sage
Strozzapreti all’amatriciana with perch, un-smoked bacon of Sauris and Vulcano ricotta
Tagliatelle with lake ragù
Tagliolino noodles with Tench and braised vegetables
Tastasàl risotto
Tench risotto
Tyrolean dumplings
Tyrolean perch dumplings
Trout and citron risotto
LAKE FISH, A CONTROVERSIAL LOVE AFFAIR
Lake fish
Chub in guazzetto
Citrus trout
Eel kebabs
Fillets of perch
Fried fillets of perch
Fillets of trout with bacon and broccoli
Fisherman’s pike
Grilled fish
Jellied lake fish
BBQ eel with candied garlic in duck fat
Lake Garda eel
Lake Garda tuna with salad and hard boiled eggs
Large carp barbeque
Large carp in parchment paper
Large boiled carp
Little whitefish tart with diced vegetables
Mountain bleak
Peasant-style chub
Perch marinated in Malcesine olive oil with candied lemon, capers and potato olive crunch
Pike in Gonzaga sauce
Pike in sauce
Seared sturgeon, toasted pumpkin and roast pestőm
Stewed eel with peas
Stuffed tench
Trout dumpling with wild asparagus
Trout with porcini mushrooms
Viking
trout
Warm pike with olive oil and marjoram, served with with potato purée
Warm whitefish salad with Valtenesi black truffles
Whitefish barbeque
Whitefish della tradizione
Whitefish Garda style
Whitefish in spicy sauce
Whitefish roulades
Whitefish with rocket and capers
White pike Gonzaga style
THRESHING FLOOR, COURTYARD, FARM AND STABLE INLAND COOKING
Meat and cheeses
Boiled and stuffed chicken
Bread, cheese and salami
Brescian baby goat
Cabbage cakes
Cheese purée
Duck with balsamic vinegar
Escaped little birds
Lake salmì
Mixed boiled meats with pearà and green sauce, Veronese red chicory in large carp with fresh pork sausage and polenta crackers
Omlette of meat
Pizza!
In praise of polenta
Polenta balls (balòta)
Fried polenta
Polenta pastiche
Polenta Tiragna
Polenta taragna with buckwheat flour
Village polenta
Salted meat
Wild herb omelette
SWEET TEMPTATIONS
Desserts and puddings
Brescian chestnut pudding
Chestnut ice cream
Dove with egg
Elderflower syrup
Focaccia
Frozen orange soufflé
Guanaja chocolate muffins
Lemon pie
Lemon pie Italian crostata
Maderno cake
Olive oil and lemon biscotti
Paradise cake
Rose cake
Sweet canederli
San Vigilio biscotti
The Author
Recipes from lake Garda
Easy dishes, stories and curiosities
One Italy does not exist.
There is no single Italian cuisine, no single architectural style, not even the language and the landscape stay the same. On the contrary, there are thousands of dialects, thousands of bell towers, thousands of traditions and styles and cultures and landscapes like nowhere else in the world. If you jump in a car and drive a short distance, from one place to another in this marvellous country, you will discover new panoramas, bell towers of different styles, you will hear original and sometimes incomprehensible dialects, you will taste new dishes and find that every area has its own specific culinary traditions and methods. This is how it is everywhere, from the Alps to Sicily, from Piedmont to Venice, from Sardinia to the Marche. This specific identity (which is true, real) is a positive typical feature of our country (a country which is, of course, strongly unified and cohesive) and makes it unique and somewhat mysterious in the eyes of overwhelmed visitors.
Mysterious is the right word. Many foreign visitors to our country are intrigued by a lifestyle that they can almost breathe in the air, they notice it in the geniality of certain solutions, they admire it in the artistic creativity and our daily lives, but they are unable to unravel the enigma. Such diversity and richness is also found in a small area such as Lake Garda.
Could cooking be far away from such vivacity? No, of course not. To tell of all these cultural and gastronomic details we have transcribed some recipes, mainly associated with popular tradition, a few re-touched by emerging young chefs and by some of the great champions of local restaurants. These are all easy to prepare recipes and examples of what can be offered in an area as fortunate and welcoming as Lake Garda; a first taste (and it’s really worth mentioning) of an historical, touristic and eno-gastronomic panorama which is extremely varied and rich.
Enjoy!
Massimo Ghidelli
IN PRAISE OF LITTLE FISH: SMALL IS BEAUTIFUL
Just go into any small port and take a look at the water.
You will see big chub swimming languidly; friendly ducks observing them from a distance; coots looking for grassy food and swans collecting sticks, branches, reeds and rubbish (left behind by forgetful tourists) to build nests on the rocky shore. You will see fishermen showing off their prized catch and casual observers looking at the lake, caught up in mysterious thoughts. But above all (between May and June, when the eggs are just opening, or in the winter time when, still young and incautious, they go looking for warmth in the low, protected waters of the lake) we see groups of tiny fish flitting about in the water. These are bleak, the most common fish in Lake Garda. Bleak is not a prestigious species, but it is so widespread that for years, together with sardines, they have represented a certain source of income for fishermen; so many of them are caught that their sales compensate the low commercial value and can ensure fishing income for every month of the year.
Fifty years ago, more than half of all fish caught from Lake Garda were bleak and sardines; but fifty years is a lifetime. Today this percentage is reduced by half. Blame the fish. The presence of bleak and sardines and other species has concentrated the efforts of fishermen on ever more appropriate instruments for their capture. They use nets and tools with bizarre names that defy translation such as birba, sciaola, scarolina and tirlindana. There is ever greater knowledge of the areas which are best for fishing during certain times of year in order to ensure the largest catches. Some have even identified the best time of day to go out in the boat and drop the nets, or the best hours of the night for starting the hunt. This is the fault of predators: not only men, but also and above all water birds and the larger fish. Blame it on the change in quality of the waters, the state of the lake depths and a thousand other conditions associated, as one says in these cases, with progress
.
Obviously, such abundance leads to experience in the kitchen and a multitude of interpretations that are themselves part of culture: the culture of a cooking radically linked to the produce-territory-preparation triangle; the culture of human history linked to the lake and the passage of time and fishing which, in every area and in every period of the year, is constantly in flux; the culture of a local cuisine stubbornly able to protect its own traditions and contain them within the confines of local areas, or even, in some cases, small towns.
APPETIZERS
Bagoss cheese flan
Place 50 gr of butter in a saucepan and melt gently. Remove from heat and add 40 gr of flour, mixing well.
Return the saucepan to the stove top and add 250 gr of milk and 100 gr of whipping cream then bring to a boil. Turn off heat immediately and add 3 whole eggs, 3 handfuls of grated Bagoss cheese, salt and pepper
Butter the inner surfaces of 4 or more small pudding moulds and pour the mix in. Place in the oven for