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How to make the luccio in salsa: Simmer the pike in abundant water with the bay
leaves, onion and carrot, vinegar, salt and white wine; drain and leave
to cool. Meanwhile, chop finely the capers, parsley and peppers. Pour
the extra-virgin oil into a pan and add the anchovies which have been
cleaned of salt and bones.
Fry the anchovies gently until soft, then
add the chopped mixture and a little vinegar; add salt and pepper to
taste and cook gently for about 10 minutes. In the meantime, remove
the bones from the pike, cut it into pieces and arrange on a serving
dish; grate the lemon zest over the fish and add the lemon juice; then
add the hot sauce. Leave to rest for a few hours; serve the pike cold
accompanied by hot slices of grilled polenta.
Wine recommended : Tocai dell'Alto Mincio; Monteulivi
Recipe proposed by Alessandra and Gaetano Martini
An article on luccio in
salsa.
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