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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  • 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.

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