Clean the PGI Salmerino del Trentino, empty out the inside and remove entrails and fins. Wash with fresh water and dry it with a kitchen towel. Shred it and place on a kitchen towel. Clean and wash both parsley and chives with cold water. Mince the first and snip the second with a well-sharpened knife. Clean and wash the lettuce, then put all the vegetables in a mixer with extra-virgin olive oil, vinegar, a pinch of salt and pepper. Once you’ve obtained a smooth and homogeneous sauce, place it in a terrine and let it rest in the fridge for 10 minutes. In the meantime, warm the fish fillets in a pan with a bit of olive oil and sauté with light flak. Drain the PGI Salmerino del Trentino as soon as it is well cooked and season it with a bit of salt. On a serving plate pour half of the condiment you prepared, then place the fillets on top and season them with the lettuce and parsley sauce left. Serve the PGI Salmerino del Trentino with the herbs sauce when it’s still warm. If you want, you can accompany this dish with steamed vegetables.
© East Lombardy
Salmerino fish from Trentino
During the summer many fruits ripen, so they have also become part of the traditional Slovak recipes. The cooked dough dishes are some of the most popular among them, where besides gnocchi and noodles, potato dumplings with fruit belong to. Many different kinds of fruit can be used for its preparation, but the most common are cherries, strawberries, apricots, plums and blueberries. As a topping/streusel curd, nuts, poppy seed or bread crumbs can be used.
This goulash owes its name to the ever-hungry coachmen who drive the famous carriages (or ‘fiacres’) around Vienna. The beef ragout is topped with a garnish of sausage and fried egg – while its rich juice is permeated with sweet paprika powder. For this latter ingredient, as well as the numerous other variations of goulash, the Austrian cuisine owes a debt of gratitude to its neighbours in Hungary.
This hearty soup, pronounced ‘looshcosh’ in Romanian, hails from Ardeal (a region of Transylvanian Romania) and probably comes from the Hungarian soup called lucskos kaposzta.
Konijn op Vlaamse Wijze is a Flemish delicacy
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Vlaamse Stoofvlees, beef stew cooked in beer has long been part of the culinary heritage of Flanders, and it is still one of the most popular stews. Through the ages, the recipe has varied, and every mother passes on her secret to her children. Some like to add liver or kidneys to the beef, which certainly gives the stew a more distinctive flavor.
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- 1 PGI Salmerino del Trentino
- 100 gr of parsley
- 1 sprig of chives
- 1 head of lettuce
- 1 spoon of white vinegar
- 0,5 dl of extra-virgin olive oil
- salt and pepper