COOK RECIPES OF LECCO
THREAD OF LAVERELLO TO THE WHITE WINE
Ingredients: (for 4 persons)
4 lavarelli of about 125 g each
100 g of butter
1 onion little parsley
1/2 lemon
1 little bunch of aromatic grass
dry white wine
salt
Preparation:
Clean up the
lavarelli, conserve the fish-bones and the witness, wash and cut them. In a quarter of litre of water add the fish-bones, the witness, the aromatic grass and little salt to make the stock. Fry lightly in one baking tin 50 g of butter and the minced onion then arrange fish threads; pour over them the juice of the average lemon, a glass of white wine and little stock of fish, previously leaked. Cook threads for 5 minutes, then remove their sauce and pour it in a saucepan, put it on the fire and leave it to consume the liquid; then add the remaining butter, so as to obtain a sauce that will sprinkle with minced parsley. Pour this sauce on fish threads and serve them warm.
CREAM OF LARIO
Ingredients:
250 g of liquid cream
50 g of sugar
1/2 lemon
2 little glasses of a strong and dry liqueur
Preparation:
Pour the cream in one bowl and mount it; when it becomes very hard, incorporate delicately the sugar, a little grated rind of lemon, all the its juice and finally the liqueur. Stir it, therefore pour the cream in bowl and holding in refrigerator until to the moment serving. Accompany with biscuits.
MASIGOTT
Ingredients:
200 g of icing sugar
200 g of butter
5 eggs
100 g of flour
60 g of “fraina” flour
30 g of potato flour
currants grapes
pine kernel
walnut crumbled
peel of candied orange
1/2 vanilla yeast bag for sweets
Preparation:
After having mounted much good the butter with the icing sugar, join entire eggs, therefore the various sifted flours, finally the currants grapes, the walnuts, the pine kernel and the candied. Pour the paste in one baking tin and place it in the oven already warmed, regulated on 190° C, for about forty minutes, controlling after half hour as the baking proceeds.
BRIANZOLO SOUP
Ingredients:
200 g of rice
200 g of
borlotti beans, boiled 45 minutes before
100 g of minced lard
2 cut courgette
3 carrots
1 onion
2 celeries, cut in thin slices cabbage
3 tomatoes without skin
3 potatoes
2 leafs of sage
1 little branch of rosemary
1 little bunch of parsley garlic
some pigskin crust of parmesan cheese
Preparation:
In one pot with approximately 3 l of cold and salted water, put the lard and a battered of garlic and parsley. Join all the vegetables (except the leaves of cabbage and the beans) and cook to low fire and cover the pot for 2 hours. Once ready, add the beans and cabbage. Before pouring the rice, break potatoes if still they were entire or slices. The rice goes hardly added after the cabbages. It is custom make to cook also the pigskin and the cheese crusts, preventively softened in water for average day.
CORNMEAL PORRIDGE CONSCIA
Ingredients:
½ kg of yellow cornmeal porridge
2 l of water
250 g of minced parmesan
250 g of lard (or butter)
1 onion
2 glasses of cream
Preparation:
In a cauldron boil 2l of salted water, join the cornmeal porridge and helping with one whip stir for about 40 minutes.
When the cornmeal porridge has the just consistency, pour it in a soup tureen and cover it with a cotton cloth. In one soup dish alternate layers of layer cornmeal porridge to cream and minced cheese. Melt the lard with a little onion that when it is gilded removes. Pour the lard very melted on the cornmeal porridge and serve this endured in table.
CORNMEAL PORRIDGE VONSCIA
Ingredients:
500 g of yellow flour
150 g of butter
150 g of parmesan cheese
3 cloves of garlic
Preparation:
Prepare the cornmeal porridge in a cauldron less than 2l of salted water. Fry lightly in a saucepan the butter with the garlic. When the cornmeal porridge is cooked, put it in one soup dish alternating layers of cornmeal porridge to butter and most abundant cheese. Serve in warm plates.
