The specialties of the lake

Our favorite restaurants serve their recipes


 

SPAGHETTI WITH
THE SARDINAS OF LAGO
 

- for 4 people -

 

Ingredients

  • ​Spaghetti 360/400 gr:
  • Fresh lake sardines (or sea sardines) 350 gr;
  • Fresh cherry tomatoes 200/250 gr:
  • Olive Oil (possibly from Lake Garda);
  • Salt and Pepper to taste;
  • Fresh basil 5/6 leaves;
  • Parsley as needed.

Method

Clean the sardines, fill them and make small pieces, at this point add the olive oil, the sardines, the basil and the tomatoes in a large pan; a pinch of salt and a scratch of fresh pepper;
​cook over medium heat for a few minutes until the tomatoes are slightly withered.
Cook the spaghetti, add them to the sauce and sauté in a pan adding a little minced parsley. Serve and finish with a drizzle of raw olive oil.
 

 

 

Trattoria San Martino
Via Roma, 33 - 25084 Gargnano (BS)
MORE INFO

RISOTTO WITH
PRAWNS AND
ORANGE AND GINGER
 

- for 4 people -

 

Ingredients

  • ​Rice, better Carnaroli
  • Broth
  • Prawns
  • Orange
  • Ginger
  • Parsley

Method


Heat a deep pan where you will cook the rice. Toast the rice in the pan with a little bit of olive oil, keep adding the broth. Half way add half of the prawns cut in small pieces. Keep adding the broth till the rice is cooked.
At the end add a little bit of freshly squeezed orange juice, fresh grated ginger and whisk with butter.
Cook in a heated pan the other half of the prawns with orange juice, parsley and grated orange peel for few minutes and decorate the rice plates with them.

 

 

Ristorante Al Bertansì
Via Roina, 49 - 25088 Toscolano Maderno (BS)
MORE INFO

TAGLIOLINI
WITH FISH FROM GARDA LAKE
 

- for 4 people -

 

Ingredients

For the Tagliolini:
  • Flour 00;
  • Semolina flour;
  • Eggs;
  • Olive oil from the Garda lake.

 

Sauce:
  • Fish from the Garda lake Coregone;
  • Olive oil from the Garda lake;
  • Cappers from the Garda lake;
  • 2 anchovies;
  • Parsley;
  • Small black olives;
  • with wine, Lugana;
  • salt & pepper.

Method

Chop olives, cappers and anchovies; in a pan you heat olive oil with garlic and add the chopped ingredients and let it cook few minutes. At this point add the coregone fish, previously cleaned and cut it in large perpendicular strips, add the Lugana with wine, salt, parsley and pepper.

 

 


Ristorante Al Miralago
Via Lungolago Zanardelli, 5 - 25084 Gargnano (BS)
MORE INFO 

SPAGHETTI
WITH LAKE FISH RAGOUT
 

- for 4 people-

 

Ingredients

  • 1/2 carrot;
  • 1/2 celery leg;
  • 6 basil leafs;
  • 1/2 onion;
  • 250gr coregone fish;
  • 300gr perch fish;
  • 250gr pike fish;
  • 50gr eel;
  • 3 table spoons of virgin olive oil a bit of chili pepper;
  • 500gr fresh tomatoes or can.

Method

For the sauce
Cut small all the vegetables and lite brown them, clean the fish, add all the fish cut it in the same size for few minutes add tomatoes, salt and chili pepper.
Cook the fish very slowly for 30 minutes without stirring.
Let the sauce rest few minutes.

For Home made spaghetti

  • 200gr flour 0
  • 100gr semolina
  • 3 eggs
  • Salt


Cook the spaghetti in salted water for 2/3 minutes.
Stir the spaghetti in the pan with the fish sauce.
 

 

 


Ristorante La Tortuga
Via XXIV maggio, 5 - 25084 Gargnano (BS)
MORE INFO