Here you can find a lavaret dish, made with the most popular and most widely used fish in the Lake Garda region.
Lavaret is a light and delicious whitefish that makes for an excellent sauce, but can also be enjoyed with grilled vegetables.
- 320 g* tagliolini (egg pasta)
- 200 g smoked lavaret
- 150 g carrots
- 200 g zucchini
- 150 g red pepper
- 50 g white onion
- 400 g red tomatoes
- extra virgin olive oil, salt and pepper
First cut across the tomato skin and then blanch the tomatoes in hot water for a few minutes. Allow them to cool, then peel off the skin. Dice the vegetables and heat the onions in a pan with oil. Add the diced tomatoes and the chopped fish. Raise the temperature and add the remaining vegetables. In the meantime cook the pasta, drain and then add it to the fish and the vegetables in the pan, intermix them and serve immediately.
* 1g = 0.035 ounces