MAIN PRODUCTS<\/strong><\/p>\n Tench of Lake Garda – Pescherie Viviani Riso Vialone Nano – Riseria Campanini Garda DOP Extra Virgin Olive Oil – Frantoi Redoro PREPARATION:<\/strong> DISH PRESENTATION:<\/strong> [\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_column_text]INGREDIENTS FOR 4 PERSONS:<\/span><\/strong> Caricando il video, l'utente accetta l'informativa sulla privacy di YouTube.
\nThe tench lives close to the coast near the lake bed. Its meat is very tender and suitable for the preparation of sauces for risotto. The muddy taste that sometimes it has in summer can be eliminated by keeping the fish alive for some time in the clean water of a fountain as it is tied to a particular alga eaten by the tench.
\nView the detailed description of the producer<\/p>\n
\nThe Rice Vialone Nano Campanini is produced in the best territories of Verona and Mantua. It has a high yield when cooked, it absorbs well the condiments and is suitable for all types of risotto. It is excellent also for soups.
\nView the detailed description of the producer<\/p>\n
\nRedoro is the first to be awarded in 2013 with the title of Excellence for Garda DOP Extra Virgin Olive Oil, known for its low acidity and fruity notes.
\nView the detailed description of the producer<\/p>\n
\n1. First of all fillet the tench. Cut off the head just behind the gills and cut the dorsal from the head to the tail. Do it on both sides and the filet are ready. You can buy ready-made fish filet in a fish-shop.
\n2. Place a fillet on an oven plate. Brush with some Garda DOP Extra Virgin Olive Oil, add the diced vegetables (celery, onion and carrots), add some white wine, add laurel leaves, season with salt and pepper and a hint of garlic. Bake for 40 minutes at 160 \u00b0. Then keep the coking juice in a glass. At this point, remove the bones from the fillet.
\n3. For the preparation of the sauce: in a saucepan saute carrots, celery, onion and a hint of garlic with Garda DOP Extra Virgin Olive Oil. Add the herbs, previously pureed, and the chopped parsley. When the liquid is evaporated, add the tench meat, the cooking juice, one teaspoon of tomato concentrate, salt and pepper at taste. Cook for about an hour, till the tench meat will be well mixed with vegetables.
\n4. For the preparation of the risotto: pour the rice in the sauce, toast it, pour in some white wine. When the alcohol is evaporated start cooking with vegetable broth. After about 16\/18 minutes the rice is ready for creaming: add some butter, olive oil and mix well.
\n5. Preparation of the dish: pour a couple of ladles of rice in a dish, garnish with a few fillets of tench, season with pepper and the dish is ready.<\/p>\n
\nThe tench, as all other lake fishes, has a very delicate flavor. The herbs add flavor without covering the taste of the fish.
\nThe fragrance of the dish is enhanced by Vialone Nano, type of rice that absorbs well the condiments.
\nThe Garda DOP Extra Virgin Olive Oil, known for its low acidity and its fruity aromas, used in the preparation and especially poured raw, enhances the flavors and aromas of this risotto.
\nFor this dish Oreste suggests its house wine Custoza.<\/p>\n
\ncelery at taste<\/span>
\nonion at taste<\/span>
\ncarrots at taste<\/span>
\ngarlic at taste<\/span>
\n500 gr herbs<\/span>
\n200 gr parsley<\/span>
\nlaurel at taste<\/span>
\ntomato concentrate at taste<\/span>
\nsalt and pepper at taste<\/span>
\n1 tench about 2 kg<\/span>
\n320 gr Vialone Nano rice<\/span>
\nbutter at taste<\/span>
\ncooking juice<\/span>
\nhalf glass of white wine<\/span>[\/vc_column_text][vc_column_text]<\/p>\n![\"YouTube\"](\"https:\/\/www.tavernaoreste.it\/wp-content\/plugins\/borlabs-cookie\/assets\/images\/cb-no-thumbnail.png\")
Scopri di pi\u00f9<\/a><\/p>