Pike 'alla Rivaltese'
Pike is quite common in these parts but is a rather unusual freshwater fish. It has a long body, with a pointed head. Its back is a greenish colour and it has slivery sides and a milky white underbelly. It is quite a voracious fish but since it only eats fish, its meat tends to have quite a delicate taste.
Since it is full of bones, it is best to only go for specimens weighing 500 to 1000g. In the Mantua area, it can be found in the Mincio, Oglio and Po rivers.
This cooked dish comes from the Rivalta sul Mincio and Rodigo area. The taste is that typical delicate, refined taste of river fish and the colour is whitish.
Ingredients
pike
Gargnano citron
black pepper
white wine vinegar
rosemary
Grana Padano cheese
lemon
nutmeg
extra-virgin olive oil from Lake Garda (Brescia side)
Preparation
Wash the fish under running water and immerse in a large pan of cold water with 2 lemons cut into slices, a cup of white wine vinegar and a sprig of rosemary.
Boil for 10-12 minutes. Bone and fillet. Garnish with black pepper, extra-virgin olive oil, nutmeg, grated Grana Padano cheese and lemon juice. It is normally served with slivers of Gargnano citron and soft bread.
Pike in Rivaltese sauce
Ingredients
Pike
peppers
nutmeg
white wine vinegar
cinnamon
black pepper
lemon
capers
anchovies in oil
rosemary
peeled tomatoes
sunflower oil
onion
cloves
sugar
Preparation
Wash the fish under running water and immerse in a large pan of cold water with 2 lemons cut into slices, a cup of white wine vinegar and a sprig of rosemary.
Boil for 10-12 minutes. Bone and fillet.
For the sauce:
Fry the onions, capers, peeled tomatoes, peppers, anchovies, nutmeg, black pepper and rosemary in the sunflower oil and vinegar for 30 minutes. Once cooked, pour the sauce onto the pike, which is cooked in advance and allowed to stand.
The dish should be served lukewarm with grilled corn polenta.
Characteristics of pike: boned and filleted: 30-50 cm, 500-1000g