Lasche del Po in carpione (marinated Nase)


Preparation. Thoroughly clean Stricci (South European Nase, Chondrostoma genei) removing their gills, the other external appendages and entrails, wash in running water, dry in a cloth and lightly fry (without flour) oil in a frying pan with plenty of iron. Drain carefully and let cool on porous paper, which absorbs the excess grease. Meanwhile, in part, prepare the pan with the oil, an onion or some shallots (bavaron) and a finely sliced clove of garlic. When the onion is golden, add water and vinegar and bring to boil for five minutes. When everything is well mixed let cool. Available now in a bowl of the crock Stricchi ', spreading between each layer and the other a handful of finely chopped parsley and onion. Cover with the sauce of onions and warm, if you like, garnish with lemon wheels.
Ingredients. River Po's "stricci", oil, vinegar, white wine, water, onion, garlic, parsley.
Area of production. The entire province of Piacenza.
A bit of history. Traditional cooking dishes that contains the story of the river Po and the fishermen who caught "stricci" along its shore. The Stricci are little fishes a few inches long that live in the bends of the river and eat the little there. Are caught mainly in spring and summer. Today they are almost gone, but to find them and offer them is a way to remember. Prepared according to the recipe stated, must be consumed at least 24 hours after preparation.


Back to Traditional products page