Archive For The “Senza categoria” Category

ANCHOVIES AU GRATIN

ANCHOVIES AU GRATIN

Preparation Remove head and fish bone from anchovies, rinse and pat dry.Sprinkle a baking pan with olive oil, arrange anchovies and cover with a mixture of bread crumbs, minced parsley, Polesine White Garlic, oil and grated Grana Padano cheese. Bake in the oven at 180° C for 10 minutes. Once baked, garnish with concassé tomatoes,…

POLESINE-STYLE MUSSELS

POLESINE-STYLE MUSSELS

Preparation: Remove beard from mussels and rinse them very well. In a saucepan, brown oil, thinly chopped onion and garlic, add strained mussels and white wine, stir and cover with a lid. After some minutes check all bivalves are open. Serve immediately with lemon juice and minced parsley in a warmed-up concave plate along with…

GARLIC-FLAVOURED BRUSCHETTA

GARLIC-FLAVOURED BRUSCHETTA

Preparation Toast bread on both sides on a grill or in the oven, chop tomatoes and garlic and put on top. Add salt, freshly ground black pepper and olive oil. Garnish with fresh basil or thyme. For a richer and more appetizing bruschetta, add some anchovy fillets and fried white onion rings. For a simpler…

GARLIC-FLAVOURED CHICKEN LEGS

GARLIC-FLAVOURED CHICKEN LEGS

Preparation Spread salt and pepper on chicken legs. Warm up oil in a pan, add garlic and brown chicken legs on both sides. Wet with white wine, brandy and broth. Add aromatic herbs, cover pan with a lid and cook on a low flame for about 40 minutes. Serve the chicken legs in a warmed-up…

MARINATED ANCHOVIES

MARINATED ANCHOVIES

Preparation Remove head and fish bone from the anchovies, rinse and pat dry. Arrange a layer of anchovies in a container, add Polesine White Garlic PDO finely chopped, sprinkle with lemon and orange juice. Arrange another layer of anchovies and pour the remaining lemon and orange juice. Refrigerate and marinate for at least three hours….

BIGOLI IN ANCHOVY AND WHITE GARLIC SAUCE

BIGOLI IN ANCHOVY AND WHITE GARLIC SAUCE

Preparation Chop the onions finely and brown them in a pan with the extra virgin olive oil. Add the minced garlic as well as the anchovies and sardines boned and chopped, minced parsley, white wine and mash with a fork. Boil bigoli ‘al dente’, strain and dress with this appetizing sauce. Garnish with toasted grated…

Go Top
Consorzio di tutela Aglio bianco polesano DOP - Piazza Garibaldi, 6 - 45100 ROVIGO Italia | email: info@agliodop.eu | Facebook
- Iniziativa finanziata dal Programma di Sviluppo Rurale per il Veneto 2014-2020
- Organismo responsabile dell'informazione: CONSORZIO DI TUTELA DELL'INSALATA DI LUSIA IGP
- Autorità di gestione: Direzione Adg FEASR parchi e foreste
 

Questo sito web utilizza i cookie per migliorare la navigazione. Continuando la navigazione del sito autorizzi l'uso dei cookies e accetti la Cookie Policy Leggi l'informativa completa.

Questo sito utilizza i cookie per fornire la migliore esperienza di navigazione possibile. Continuando a utilizzare questo sito senza modificare le impostazioni dei cookie o cliccando su "Accetta" permetti il loro utilizzo.

Chiudi