COOK RECIPES OF COMO
RISOTTO CON I FILETTI DI PESCE PERSICO
Ingredients:
24 fillets of persian fish
100 g of butter
2 spoons of white flour
12 leaves of sage
500 g of rice
1,5 l of stock
1 little onion
1/2 glass of white wine
Preparation:
Prepare a rice cutting the onion and browning it in butter (50 g) in one saucepan. Add the rice, stir and when it is very warm pour the white wine and leave evaporate. Add the stock hot and leave cooking. In the meantime put in one frying pan the remaining butter and add the leaves of salvia. Flour the threads of Persian fish and putting them in frying pan; as soon as they gild extract them and hold them to a warm place. Turn the rice, taste and the baking, as soon as cooked put it in a plate and put the threads as crown. Heat the butter with sage and pouring it over.
ALBORELLE FRITTE
Ingredients: (for 4 persons)
Alborelle
white flour
olive oil
clove of lemon
salt
Preparation:
Wash the fishes well, dry them in a duster, pass them in the flour and fry them in abundant olive oil very hot. Serve the "alborelle" very warm, accompanied from lemon.
MISSOLTITT IN GRANELLA
Ingredients:
missoltitt
red vinegar
Preparation:
Arrange the fish on the "gratella" and put it on low fire or on the live coal; as soon as they will swell, abrade lightly them with a knife to take off the scales. Put them, still lukewarm, in one saucepan, spray them with a good red vinegar and leave them for one hour (someone sprinkle them also with little of oil). They are optimal served with a cornmeal porridge toasted over the granella.
COTIZZA O CUTIZZA
Ingredients:
5 spoons of white flour
1 glass of milk
oil to fry
sugar with vanilla
3 eggs
salt
Preparation: Break off in one bowl the entire eggs and beat joining the flour and a pinch of salt, then the milk. When the compound is well worked place on the fire the frying pan with little of oil. As soon as it will be warm pour in it eggs united to the other Ingredients: cook on one side well, therefore turn the
"cotizza" and cook it from the other side. Sprinkle with abundant sugar and serve it syraight after.
