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RECIPES OF GARDA LAKE

SAVOURY SBRISOLONA (CRUMBLY CAKE), WITH GRANA PADANO CHEESE FONDUE AND BEEF IN OIL

For the sbrisolona: put all the ingredients in a blender until the mixture is not grainy. With the mixture, form single portion discs - thickness 1.5/2cm - with the help of a pastry cutter and place on a baking tray lined with baking...

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MALTAGLIATI PASTA WITH CHANTERELLE MUSHROOM AND GRANA PADANO CHEESE SAUCE

For the pasta combine all the ingredients and mix until dough is smooth. Roll out a sheet with a thickness of about 2mm and cut into rhombus shapes, then let them dry. Prepare the sauce by frying the already chopped onion and garlic. Cut...

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PUDDING OF GRANA PADANO CHEESE WITHIN 16 MONTHS

Beat the egg yolks in a bowl, the Grana Padano cheese, cream, speck ham, and then season with pepper. Grease the moulds and put the mixture inside, baking them in a bain-marie for 20 minutes. Turn them out them on the plate, garnish with...

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DELICATE LAKE ANTIPASTO

Fillet a pike and a whitefish and put the flesh to one side. Use the head and the bones to prepare a fish broth, boiling them in water together with a carrot, an onion and a stalk of celery. Place a knob of butter in a sauce pan with the...

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FRIED BLEAK

It’s easy to be confused: the procedure for cooking fried bleak is very similar to the preparation of seared sardines (which we will find later) and just as easy, but this recipe also includes an egg. Clean 400 gr of freshly caught bleak...

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PERCH DUMPLINGS

Instead of making the usual dumplings with speck ham, we use the fish. Start by roughly chopping up the perch fillets. Cook them in a pan together with the butter and the cooking cream. Once cooked, prepare the dumplings by following the...

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CAPONSÈI

In the Moreniche hills (just to the south of Desenzano and Sirmione) the influence of Mantua is quite strong and this is felt also in the local cuisine. Caponsèi is a traditional dish which is easy to prepare and will always make a good...

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FARMHOUSE GNOCCHI

"It is easy to make gnocchi; eating them is even more so. Gnocchi is a democratic dish that does well with everything: you can serve them alla sorrentina, which is to say with tomato and mozzarella; alla trentina, with speck and cheeses;...

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SPAGHETTI WITH GARDA SAUCE

A lake fish sauce requires fish, obviously. Some maintain that variety is a good thing; others suggest avoiding very oily fish, such as eel, or very strongly flavoured fish, such as sardines. For this sauce, I suggest a small chub, a...

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PIKE IN GONZAGA SAUCE

In 1509, Isabella d’Este asked her husband Francesco Gonzaga to leave Mantua and visit Lake Garda, to observe the infinite lands (“terre infinite”) which could be seen on the horizon. Obviously, given the presence of such ancient...

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BRESCIAN CHESTNUT PUDDING

Cook 1 kg of chestnuts in a large pot of boiling water. Before adding the chestnuts to the water, cut them one by one with a knife. After about ten minutes, peel the chestnuts and then return them to cooking water for another 40 minutes....

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LEMON PIE “ITALIAN CROSTATA”

The lemons from Limone del Garda are exquisite! If you don’t yet know their fresh perfume, intense colour and what they add to a recipe, then you must try this pie immediately. Star by folding 130 gr of butter (softened at room...

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SPONGADÌ

Mix all the ingredients together well: 1 kg of white flour, 200 gr of butter softened at room temperature, 3 eggs, 300 gr of sugar, a pinch of salt, 40 gr of cream of yeast powder, 250 gr of milk, the grated zest of one lemon and continue...

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