Pike in Gardesana

by chefs Nadia and Mirko Pasquali

Serves 6

  • 1 - Pike, at least 2 kg
  • 2 - Garlic cloves
  • 6 - Filets of shad in oil, or in the alternative anchovies
  • Handful of capers
  • Foglie d’alloro
  • Bay leaves
  • 1 - shot glass vinegar o
  • 1 - cup Olitalia Extra Virgin Olive Oil
Pike in Gardesana 1
Pike in Gardesana 2

Extra virgin oil and olive oil

"Il Tradizionale"

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Procedure

  • 1

    Cut off the head and tail of the pike and cut the fish into three pieces. Place the head and tail in a pot of cold water and add 1 carrot, 1 piece of onion, one piece of celery, 1 clove of garlic cut in half, 1 bay leaf, a dash of vinegar and a pinch of salt.

  • 2

    Bring everything to a boil and simmer for at least 20 minutes, until it becomes a fragrant, flavorful fish broth.

  • 3

    Filter the broth in a strainer and return to the heat, again bringing it to a boil. Add the three pieces of pike and cook about 20 minutes (this may vary depending on the size of the pike).

  • 4

    In the meantime, prepare the sauce. Fry the garlic in a pan with the Olitalia Extra Virgin Olive Oil, then add the minced anchovies, bay leaves, capers and vinegar, and cook for a few minutes.

  • 5

    Season the pike with the sauce and add more Olitalia Extra Virgin Olive Oil if necessary. Refrigerate, covered with plastic wrap, for 12 hours to fully absorb the flavors.

Pike in Gardesana 3
Chefs

Chef Nadia and Mirko Pasquali

Restaurant Restaurant Alla Borsa
Unione Ristoranti del Buon Ricordo [Union of Restaurants of Good Memories]

Nadia Pasquali of Borsa in Valeggio sul Mincio is a chef, but more than that she is a hostess, with a keen sense of hospitality. The restaurant, which she runs with her parents and her brother, is strongly associated with the history of Valeggio's tortellini, of which Nadia is an enthusiastic champion. Her cooking draws heavily on authentic tradition, and puts Valeggio firmly on the culinary map. Vice-president of the Valeggio Restaurateurs' Association, she is involved in organising Nodo d'Amore [Feast of the Love Knot], a veritable culinary celebration that see three thousand diners come together at Ponte Visconteo each year to enjoy Valeggio's nodo d'amore tortellini.

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