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Pane, Pizza & Co
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Minestre& Zuppe
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Vegetable
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Pasta
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Eggs
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Meat
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Fish
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Dessert
Anguille marinate (Marinated eels)
(serves four)
Prepare
a marinade by boiling a few garlic cloves, two sage
leaves and some whole peppercorns in half a liter
of wine vinegar for 30 mins. Deep fry one kilogram
of cut prepared eels, drain and place in a dish. Then
pour over the marinade.
Baccal alla vicentina (Vicentina
cooked salt-cod)
(serves four)
Soak
a kilogram of salt-cod in water for two days changing
the water often; then skin the fish, open it up and
bone it. Rinse two salted anchovies in water, bone
them and pound them together with two cloves of garlic
and a bunch of parsley. Spread this mixture on the
opened fish and sprinkle some grated parmesan cheese
over the top. Close the fish again then cut it in
two inch slices. Flour the pieces and place them in
a terracotta dish which has been greased with oil.
Soften 300 grams of onion in Mantova golden oil then
add to the fish, season and cover with milk. Place
on heat and simmer covered for 4 hours. Serve with
polenta.
Orata in Tajina Mqali(Tajine cooked
fish)
(serves 4)
Put
4 tablespoons of Mantova Classic oil, one of "chermula"
one chilli pepper and a pinch of saffron in a "tajine"
(a typical north African clay cooking pot with a conical
lid). Place a 2kg. "john dory" or other
white fleshed fish in a dish with one small sweet
pepper, one chilli pepper, a pinch of cumin, a pinch
of saffron and drizzle some oil over the top then
leave for one hour. Place the fish and other ingredients
in the pot and cook with the lid on for 30 minutes.
Season with salt and uncover to thicken the sauce
if necessary. Garnish with lemon and olives before
serving.
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Patate e cozze al forno(Potatoes
baked with mussels)
(serves 4)
Peel
800g of potatoes and cut into slices; steam open 1kg
of washed and scrubbed mussels; slice 500g of onions
and 500g of ripe tomatoes. Place alternate layers
of potatoes, onions, tomatoes and mussels (shelled)
in a dish. Season each layer with salt and drizzle
with oil. Finally sprinkle the top with a mixture
of grated pecorino cheese, breadcrumbs and oregano.
Then place in a hot oven for about an hour.
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Pesce bollito e patate(Boiled fish with
potatoes)
(serves 2)
Boil slices
of hake or cod in salted water, then place on a serving
dish along with diced, previously boiled potatoes. Dress
the fish and potatoes with a generous amount of Mantova
Golden extra virgin olive oil, preferably delicate flavored
and sprinkle with lemon juice.
Salsa d'acciughe (Anchovy sauce)
(serves 6)
Wash 12
salted anchovies under running water, fillet them and cut
into small pieces. Chop one clove of garlic, 3 shallots
and a bunch of parsley. Liquidize with Mantova Golden extra
virgin olive oil and a teaspoon of wine vinegar. The sauce
can be used on slices of grilled bread or to dress vegetables.
Zarzuela di pesce(Fish casserole)
(serves 5)
Clean
1kg (overall weight) of mussels and clams and boil them
in a glassful of water till opened. Shell them and filter
the cooking stock in which you will cook 250g of firm white-fleshed
fish. In another pan gently fry an onion and two garlic
cloves chopped; add 500g of peeled, chopped tomatoes and
two bay leaves. Fry 1kg of floured squid; add 250g of cod
and prawns, the mussels, the clams and a glass of white
wine; season with salt and simmer for 5 minutes. Put the
fried fish in the pan with the tomatoes and add 150ml of
the fish stock. Simmer for 15 minutes then serve.
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