Whitefish, a recipe by Enzo Ninivaggi

Claudio Andrizzi
Written by Claudio Andrizzi

Created for the recent preview of the Lugana vintage 2015 by Enzo Ninivaggi, chef of La Veranda of the Color Hotel restaurant in Bardolino, this recipe is based on a definitely special and innovative preparation of Whitefish, the most popular among the fishes of Lake Garda. We offer it to the Garda Expo readers: why not try to prepare it for the weekend?

Seared whitefish, cold cooked zucchini, lemongrass semolina and sauce Pachino

Ingredients for 4 people

2 whitefish 400 g

2 zucchini

100 g of semolina

300 g of milk


2 shallots

200 g Pachino tomatoes

wild herbs (sorrel, mint, yarrow, marjoram, oregano)

Lake Garda Extra virgin olive oil

Salt and pepper



Clean the whitefish and divide them in four fillets. Meanwhile, prepare the semolina: heat the milk and leave for two hours the lemongrass in infusion. Remove the lemongrass, bring to a boil and pour in the semolina, stirring constantly with a whisk; cook for about 15 minutes, lay on a greased plate and leave to cool.

Make a julienne from shallots, dry with a little oil and add the Pachino cut in half, a pinch of salt, and cook over low heat for about an hour. Mix all together with  a chinois. Cut zucchini like spaghetti and season with salt, pepper, oil and a blend of herbs.

Cook the whitefish on the skin side, sear the semolina cut into strips in a pan, put a little bit of sauce on the bottom of the plate, semolina, a little pile of zucchini and finally whitefish.

Finish it all off with a drizzle of Garda extra virgin olive oil. And then, of course, match it with a good Lugana.

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