A first course that celebrates the Garda tradition in two delicious variations: bigoli with sardine ragù and a refined truffle risotto. An explosion of authentic flavors that will transport your guests to the shores of Lake Garda.
Bring a large pot of salted water to a boil and cook the bigoli according to the package instructions.
Meanwhile, heat the sardine ragù from Garda in a pan with a drizzle of Garda Bresciano DOP olive oil.
Drain the bigoli al dente and transfer them to the pan with the ragù, gently mixing to combine the flavors.
In a saucepan, heat two tablespoons of Garda Bresciano DOP olive oil and toast the truffle rice for a couple of minutes.
Deglaze with Frescaripa Bardolino DOC wine and let it evaporate.
Add the vegetable broth one ladle at a time, stirring continuously and waiting for it to be absorbed before adding more broth.
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.
Place the bigoli in a deep dish, garnishing with fresh parsley leaves and a few drops of Garda Bresciano DOP olive oil.
Pan
Saucepan
Pair the dish with a glass of Frescaripa Bardolino DOC, which will enhance the notes of fish and truffle, providing balance and freshness to the palate.
Italia, Lombardia
| Energy (kcal) | 65.35 |
| Carbohydrates (g) | 0.41 |
| of which Sugars (g) | 0.34 |
| Fat (g) | 3.17 |
| of which Saturates (g) | 1.73 |
| Protein (g) | 1.5 |
| Fiber (g) | 0.93 |
| Sale (g) | 0.13 |
