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| Exhibit, as promised, a recipe typical dishes of Mantua "Luccio in salsa". |
So, we need:
1 pike of about 1-1.5 kg (already cleaned from the inside)
1 stalk celery,
1/2 cup white vinegar wine,
2L of water,
2 dry leaf and 4-leaf lavrushki lavrushki fresh,
For the sauce:
1/2 cup olive oil,
4 anchovy (acciughe sotto sale), pre-washed with salt and peeled off the bone,
20 g pickled capers (capperi sotto aceto),
1/2 pickled peppers (peperoni sotto aceto). (You've got to watch as pickled peppers sold various types of chopped coarsely or finely. There was not about the size of a large pepper. So, based on this. And it is better if you try, based on their own taste.)
1/2 garlic cloves,
a small slice of onion,
small puchochek parsley,
1 tbsp white vinegar wine (you can use a marinade out of the peppers)
pepper (optional, to taste).
All the ingredients, except for the anchovies, finely chopped (trittare con mezzaluna).
In large saucepan pour water, put the celery, carrot, onion, Lavrushka, bell pepper, garlic, salt and vinegar. Bring to the boil and leave to simmer for approximately 10 minutes to lower the water pre-washed fish and on a very low heat for about 45 minutes to cook. Switch off and leave to cool in the resulting broth.
Meanwhile, prepare the sauce:
On low heat in a deep frying pan pour enough olivkovgo oil, put chopped anchovies. Then rub them with a wooden spatula until they are completely dissolved. Then add all the remaining ingredients and mix everything in such a way as to obtain a sufficiently homogeneous mass. Leave it all cooked on low heat for about 15 minutes, stirring from time to time.
Remove the chilled fish, remove head, skin and bones. Put in some fairly deep bowl. Fill it with hot sauce. Cover your fish (you can cling film) and put in the fridge for 12 hours, that's all, your dish is ready! You can have a snack, and you can serve with polenta, if you like.
PS I put the traditional recipe, but we are at home instead of in the main pike fish ipolzuem dentice, unnecessarily. my husband and I often enough fishing, so we use our catch . By the way, we and our friends even more like it, moreover, in dentice much less bone than in pike. There is a second advantage. We do not boil our fish, a traditional recipe, but, as a rule, use the remainder (speaking in his own words uneaten ) Part of our dentice, after being cooked on the grill or in the oven. That comes in handy when a fish big and small family. Moreover, it turns out a variety of .