PGI Salmerino del Trentino with aromatic herbs

Recipe

See Ingredients

PGI Salmerino del Trentino with aromatic herbs

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.

View all

Recipes

Recipe

Polenta with Cheese

Polenta is a cornmeal mush mixed during its cooking with different cheeses and butter. It is a very simple and tasty dish, popular in Piedmon and Lombardy regions (Italy).

Recipe

Ostend Sole

Sole in white wine with mussels and Flemish grey shrimps.

Recipe

Dutch Dough Balls

Oliebollen, literally translated as grease balls, are deep fried dough balls, studded with raisins and currants and sweetened with a generous dusting of powdered sugar. It is traditional to serve oliebollen with coffee during Christmas and New Year’s Eve in Holland. Oliebollen are good cold too, with a hot cup of coffee and some extra powdered sugar. With this recipe, one can make about six oliebollen.

Recipe

Romanian Chicken in Tomato Sauce

“Ostropel” is a Romanian dish that can be found all around the country; each area having their own variations, additions, or omissions. Even the chicken is exchangeable, and the dish could easily be cooked with chicken livers, pork chunks, or even a vegetarian version with the meat replaced by potatoes or another solid vegetable.

View all

Featured Experiences

The Cities by the Sea

Europeans were first lured to explore the oceans of the world centuries ago. Many countries and cultures have grown prosperous economies since then in ports built on the efforts of these first inspired sailors. Today, curious travelers are tempted to explore the history, industry and scale of Europe’s fascinating port cities.

Gallery

Europe’s Fire and Ice Festivals

There’s a lot to celebrate in Europe – especially during one of Europe’s many fire and ice festivals. Each festival is different from the rest, but they’re all a good time. From Iceland to Malta and everywhere in between, Europe’s festivals are some of the most colorful, festive and energetic celebrations on the planet. Browse some of the best and literally the brightest fire and ice festivals in Europe with this photo gallery.

Product

Speck Alto Adige

Speck Alto Adige PGI, the unique smoked ham of Italy´s southern Alps, іs а dry-cured, lightly smoked ham produced іn South Tyrol, northern Italy. Parts оf іts production аre regulated by the European Union under the protected geographical indication (PGI) status.

Recipe

Selinka Soup

Šelinka is a thick soup made from celeriac roots and leaves, potatoes, carrots and spices. A pig’s trotter or some other piece of smoked or dried pork meat is often cooked in it. It can be served with polenta.

Recipe

Roast Goose

Autumn in Slovakia belongs to goose feasts, with their long tradition especially in the Small-Carpathian region. Breeding of geese and goose feasts in Slovakia have about a hundred year long tradition that is related to the southern regions of our country. The tradition of roasting goose came to Slovakia from German-speaking countries, especially Austria and Germany, where it is associated with the feast of St. Martin. In Slovakia, it was mainly established for economic reasons because selling roasted goose at the local markets was the activity of Slovak housewives, which in this way improved the household budget. Gourmets from various parts of the country began to search for places where the best goose came from (Chorvátsky and Slovenský Grob). Another reason for the emergence of this habit was just to the South of Slovakia with plenty of small rivers and brooks ideal conditions for breeding geese.

Recipe

Sachergugelhupf

The reason why the Hotel “Sacher” is as popular as Vienna’s Schönbrunn Palace is not its luxury accommodation, but the Sachertorte. Its fame has spread well beyond Austria and it is also the basis for this Gugelhupf recipe.

Recipe

Souvlakia

Souvlaki, souvlakia or kebab, irrespective which name you pick, you will get one of the most popular dishes in Cyprus. Souvlakia are small pieces of pork, skewered and roasted over a slow charcoal fire and eaten with chopped onion, salt and pepper in a pitta, a flat, unleavened bread.

Ingredients

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

Recipe PGI Salmerino del Trentino with aromatic herbs

Want to know more about Europe?