Whitefish is undoubtedly the most common fish in Lake Garda, and for some time now it has been “interpreted” in various anc creative ways in the Riviera restaurants. Decidedly unusual is this recipe worked out by Lorenzo Minini, chef of the restaurant of Villa Sostaga, a charming boutique hotels in Gargnano about which we already told the story here on Garda Expo which we recently told the intriguing story (you can read it here: www.gardaexpo.com/en/villa-sostaga-the-charme-of-alto-garda/). Among the dishes you can enjoy in the beautiful setting of the hotel (which is also open to the general public), there are also these Savoy Cabbage Cannoli stuffed with Whitefish and Chickpeas on Zucchini tagliolini with soy sauce. The chef Minini agreed to share the recipe with Garda Expo readers: and you feel like preparing it at home?
Ingredients for 4 people
1 lemon, 4 whitefish, 200 grams dried chickpeas, 8 broad leaves of cabbage, 2 zucchini, 2 shallots, soy sauce, bay leaves, salt pepper, extra virgin olive oil
For the filling:
After abthing the chickpeas in cold water for 12 hours, put the shallot and bay leaf in a saucepan, add the chickpeas, salt and pepper and cook with vegetable broth for about an hour. Meanwhile fillet the whitefish taking care to remove all the fishbones. Wash the cabbage leaves and cook everything to steam for about 6 minutes. Once cooked, pass the chickpeas through a food mill (the mixture should be quite thick as a puree), mix the cooked fillets of whitefish, grating the zest of ½ lemon and salt and pepper, and then compose the cannoli with the cabbage leaves .
Composition of the dish
Cut the zucchini into noodles and put them in a pan with soy sauce. Arrange the zucchini pan-fried at the center of a plate to form a nest. Put on it two cannoli and garnish with a drizzle of raw extra virgin olive oil raw, some tomatoes and a few peas.