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  1. Home
  2. Recipes
  3. FeelGarda
  4. First Course from Lake Garda
First Course from Lake Garda

First Course from Lake Garda

@feelgarda
Category: First courses

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.

Difficulty: Medium
Cooking time: 30 minCooking: 30 min
Preparation time: 20 minPreparation: 20 min
Country: Italia
feelgarda
@feelgarda

Ingredients

No. Servings
  • For the bigoli
  • Bigoli320g
  • Sardine ragù from garda1unit
  • Garda bresciano dop extra virgin olive oilto taste
  • Grated zest of untreated lemon1unit
  • For the truffle risotto
  • Truffle rice300g
  • Frescaripa bardolino doc wine1l
  • Hot vegetable broth1l
  • Garda bresciano dop extra virgin olive oil2tablespoons
  • Butter1unit
  • Grated parmigiano reggianoto taste
  • Decoration and service
  • Limoncello rivierato taste
  • Fresh parsley leavesto taste

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

More information

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.

Origin

Italia, Lombardia

Analysis

Attention
The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Attention
The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
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
  • Proteins
    1.5g·25%
  • Carbohydrates
    0.41g·7%
  • Fats
    3.17g·53%
  • Fibers
    0.93g·15%