Lungo Lago
Between Franciacorta and Lake Iseo
Delicate freshwater fish enhanced with a hint of saffron, a tribute to Lake Iseo and the hills of Lombardy.
Lungo Lago is designed to give those who taste it the experience or memory of Franciacorta and Lake Iseo, when fishermen's wives prepared this fish ragù using what was caught that day and the vegetables from the garden.
Chef Marco Acquaroli's
personal
note is the
perfumed and colourful saffron that blends with the ingredients and enhances their aromaticity.
INGREDIENTS
Perch 26%, trout 25%, tomato (italy), cream,
extra
virgin olive oil, onion,
celery,
salt,
saffron
(EU and non-EU) 0.1%,
acidity regulator: lactic acid.
May contain traces of fish bones.
NET WEIGHT 280g
TIPS OF USE
Main course
heated in the microwave and combined with soft or roasted polenta
Creative pairing
perfect ingredient for making quiches or savoury pies
Street food
as a filling for meatballs or rice arancini with the unusual taste of freshwater fish
The authentic Vastese-style fish
The fishermen's recipe from the Costa d the most famous fish soup of the Adri: deep-sea fish, molluscs and tomatoes.
Of all the variants on the Adriatic Romagna to Molise, Brodetto alla Vast with the fastest cooking and freshest f no passata is used, but rather a fresh (ideally the Mezzo Tempo tomato) a horn pepper.
In Brodetto there is a wide variety of shellfish that are cooked intact, tra crock pot. A poor dish but with a ric and a freshness that expresses all ti Mediterranean cuisine.
servings
3 7000
minutes!!
acom
minutes
5 LON HEAT
STARTER!
with toasted bread
Marco. Acquaroli