Second courses recipes
Sea bass baked in molche bread with cherry tomatoes and racket
Spigola in crosta di pan di molche con pomodorini e rucola
Ingredients for 4 servings:
4 cleaned sea bass fillets 150g each
16 slices of molche breas (molche bread is typical bread of Riva del Garda, made with molche, residue from the olive pressing)
2 desalted and chopped fillets of lake sardines
30 g of chopped parsley
2 dl of extra virgin olive oil
3 bunches racket
Ready in: about 40 minutes
4 cleaned sea bass fillets 150g each
16 slices of molche breas (molche bread is typical bread of Riva del Garda, made with molche, residue from the olive pressing)
2 desalted and chopped fillets of lake sardines
30 g of chopped parsley
2 dl of extra virgin olive oil
3 bunches racket
Ready in: about 40 minutes
How to prepare the recipe: "Sea bass baked in molche bread with cherry tomatoes and racket":
Brush both sides of the sea bass fillets with the chopped parsley and lake sardines, then cover them with the molche bread croutons. Heat a non-stick pan with half of the extra virgin olive oil. Fry gently the two sides of the bass.
Finish cooking in not too hot oven, for about 3 minutes.
In a smaller pan, pour the remaining oil and the chopped sardines, tomatoes and simmer. Add the rocket, let simmer and add salt. Finish the dish with vegetables, Salina capers and olives.
Recipe: Hotel Lido Palace di Riva del Garda (TN)
Ingredients: 1200 g flour type 0, 20 g sugar, 80 g yeast, 15 g salt, 6 cl extra virgin olive oil, 280 g lukewarm water, milk 220 grams, 200 grams molche or if you do not find the used olive paste coarse.
Preparation:
In a large bowl, dissolve yeast in warm water then add sugar, milk, salt, oil, flour and molche.
Knead the dough and then cover with plastic wrap and let rise for about an hour and a half in the hot and humid place.
Knead the dough with your hands still for ten minutes; then formed the sandwiches and let it rest for about an hour.
Preheat the oven to 180 ° C, brush the rolls with water and cook for 20/30 minutes.
Brush both sides of the sea bass fillets with the chopped parsley and lake sardines, then cover them with the molche bread croutons. Heat a non-stick pan with half of the extra virgin olive oil. Fry gently the two sides of the bass.
Finish cooking in not too hot oven, for about 3 minutes.
In a smaller pan, pour the remaining oil and the chopped sardines, tomatoes and simmer. Add the rocket, let simmer and add salt. Finish the dish with vegetables, Salina capers and olives.
Recipe: Hotel Lido Palace di Riva del Garda (TN)
Ingredients: 1200 g flour type 0, 20 g sugar, 80 g yeast, 15 g salt, 6 cl extra virgin olive oil, 280 g lukewarm water, milk 220 grams, 200 grams molche or if you do not find the used olive paste coarse.
Preparation:
In a large bowl, dissolve yeast in warm water then add sugar, milk, salt, oil, flour and molche.
Knead the dough and then cover with plastic wrap and let rise for about an hour and a half in the hot and humid place.
Knead the dough with your hands still for ten minutes; then formed the sandwiches and let it rest for about an hour.
Preheat the oven to 180 ° C, brush the rolls with water and cook for 20/30 minutes.
In the picture, Sea bass baked in molche bread with cherry tomatoes and racket
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Sea bass baked in molche bread with cherry tomatoes and racket
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Brush both sides of the sea bass fillets with the chopped parsley and lake sardines, then cover them with the molche br ...
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Brush both sides of the sea bass fillets with the chopped parsley and lake sardines, then cover them with the molche br ...
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