A typical dish of Lake Como, tasty and rich that contains flavors and traditions of Lombardy

 
SEARCH IN AN AREA

Recipe: perch rice from Menaggio

Recipe: perch rice from Menaggio

If you are looking for a unique, rich and tasty dish, this rice with perch is what you are looking for. This risotto, of simple preparation, typical of the village of Menaggio and the nearby lake areas, contains the flavors and the tradition of Lombardy: on one hand for the presence of risotto, a true representative of the cuisine of this region, on the other for the perch of lake, breaded and fried. The perch of the lake is a widespread fish in the Lake of Como, in the Ceresio and in other lakes of the Brianza area. The perch of the lake, unlike the pink perch, is not really easy to find in all fish shops, so if you do not find this quality of fish, we recommend alternatives with soft and delicate meat. This traditional dish was prepared on feast days and today, thanks to its taste and its typicality, has reached even more important kitchens.

Ingredients

For 4 persons

  • 5 perch
  • 100 gr. of butter
  • 1 stalk of celery
  • 1 onion
  • Sage
  • 1 glass of white wine
  • 400 gr of rice
  • 100 gr of white flour
  • 1 lemon
  • little minced parsley
  • salt

Method

Let's start by threading the fish, keeping bones and heads aside. Prepare the broth by adding to the water, the vegetables, the bones and the heads of the filleted fish. Once ready, filter the broth that we will use for cooking rice. In a saucepan, toast the rice, blend it with the white wine and pour over the broth, more than twice its volume. Cook the rice for 20 minutes, stirring it at the first boils and lowering the flame after covering the pot. During the cooking of the rice, flour the fish fillets  and fry them in butter and sage.

Once the rice is ready, serve it in the dishes and pour over the melted butter used to fry the fillets. Finish the dish by placing the fried fillets on top and sprinkle with lemon and parsley.
In combination with this dish we recommend a dry Lombard white with an acidic vein, like a Franciacorta.

...Good appetite!

Main picture by Denis Bulichenko - routes.tips

By Redazione

Events


Related News

Recipe: La Michetta of the village of Dolceacqua, between love and legend
The Michetta di Dolceacqua is typical of the Ligurian village and, compared to the homonymous type of bread, seems to be linked to a love story. A simple and tasty delicacy, to go back in time and taste the present
By Luciana Francesca Rebonato
Recipe: the Befana, the traditional Epiphany biscuit from the village of Barga
Prepared according to an ancient recipe, Befana is the traditional biscuit from the village of Barga to celebrate the epiphany with family or friends
By Redazione
Recipe: The Donut from the village of Veroli. New Year all to taste
Renowned throughout the Ciociaria, the donut of Veroli has an unmistakable aniseed aroma and its shape is reminiscent of a crown. To celebrate the beginning of the new year of serenity and prosperity
By Luciana Francesca Rebonato
Recipe: Pastorelle from the village of Cuccaro Vetere, the taste of Christmas in the Cilento
Fagottini sweet and stuffed, typical of the Christmas tradition of Cilento, precisely of the village of Cuccaro Vetere. The triumph of chestnuts and local confectionery skills, handed down over time for the most important family holiday
By Luciana Francesca Rebonato
Recipe: the Susumelli, the Christmas biscuits of the village Sant’Agata di Puglia
These are the Christmas delicacies of the village of Sant’Agata di Puglia, in the province of Foggia, when Advent is born and Christmas is awaited with trepidation. Biscuits with ancient flavors, Susumelli bring to the table all the emotion of the present
By Luciana Francesca Rebonato
Recipe: The Christmas legend of the mostaccioli in the villages of Molise
In the shape of a diamond, covered with chocolate icing and with a tender heart of quince. They are the mostaccioli, who cheer up the villages of the region on Christmas holidays with the curious legend that hovers around their name
By Luciana Francesca Rebonato