First Course from Lake Garda

Preparation

1. STEP 1 OF 8

   Bring a large pot of salted water to a boil and cook the bigoli according to the package instructions.

2. STEP 2 OF 8

   Meanwhile, heat the sardine ragù from Garda in a pan with a drizzle of Garda Bresciano DOP olive oil.

3. STEP 3 OF 8

   Drain the bigoli al dente and transfer them to the pan with the ragù, gently mixing to combine the flavors.

4. STEP 4 OF 8

   In a saucepan, heat two tablespoons of Garda Bresciano DOP olive oil and toast the truffle rice for a couple of minutes.

5. STEP 5 OF 8

   Deglaze with Frescaripa Bardolino DOC wine and let it evaporate.

6. STEP 6 OF 8

   Add the vegetable broth one ladle at a time, stirring continuously and waiting for it to be absorbed before adding more broth.

7. STEP 7 OF 8

   When the rice is cooked al dente (about 15-18 minutes), turn off the heat and stir in a knob of butter and, if desired, some Parmigiano Reggiano.

8. STEP 8 OF 8

   Place the bigoli in a deep dish, garnishing with fresh parsley leaves and a few drops of Garda Bresciano DOP olive oil.

Suggestions

• Pan

• Saucepan

General Information

Analysis

Macronutrients (100 gr)