A recipe with pumpkin and lavaret from Lake Garda:

 icon-cutlery Ingredients:

  • 1400 g* lavaret
  • 2 Tbs flour
  • 2 red onions
  • 6 sage leaves
  • 2 bay leaves
  • 100 cl Chiaretto wine from Garda
  • 1m dl. white vinegar of high quality
  • thyme, marjoram, juniper berries

Risotto:

  • 320 g rice
  • 150 g pumpkin flesh
  • 2 l vegetable stock
  • 50 g butter
  • extra virgin olive oil

 icon-cutlery Preparation:

Clean the fish, cut into fillets and remove the fishbones. Flour the fish fillets and fry them in a pan with a little butter and a drizzle of olive oil. Sauté the red onions with a large flame, add all spices and flavours, Chiaretto and the white vinegar and leave it to cook for 10 minutes. Add the fish and another splash of olive oil and simmer for an hour. Gently roast the chopped shallots and the diced pumpkin flesh, add the rice and the fish marinade to taste. Add Chiaretto after evaporation, let it vaporise and then add the vegetable stock. When everything is cooked, stir it with more of the fish marinade. Serve the rice with the sliced ​​fillets and garnish with two onion slices and thyme.

* 1g = 0.035 ounces