Typical recipes of lake Como fishes

Culadur: used the interioras of fish, discard of the workmanship of missoltini. Ingredients: oil, onion, bread crumb, peel of lemon, salt, pepper, dry white wine, grated cheese. To brown the onion with the oil, to add the culadurs and to stir again for at least 5 minutes, until their original red color it doesn't transform him in brown; to add one sprinkled of wine biannco, the bread crumb and the cheese, salt and pepper, the peel of lemon and to make to still brown for other 5 minutes. The culadura is excellent smeared on the slices of bread or polenta.
Agoni or bleaks in carpione: the carpione is a seasoning that it usually accompanies the agoni or the bleaks. The base of this preparation is a wild thyme (pess) that in the zone of the lake it grows on the murettis and among the rocks. Ingredients: thyme in abundance, a clove of garlic, an onion, reeds of cipollla, sage, a vinegar glass, a glass of water, two spoonfuls of oil of olive, salt, athletic contest or bleaks. To scrape off the fresh athletic contest, to remove the interioras and to wash them. The bleaks it is, instead, enough to wash her. To fry them, to drain them and to put them in a capacious pot. In a saucepan to make insaporire the oil of olive with the crushed cloves of garlic and the onion cut to thin slices, then to unite the reeds of onion, the leaves of sage, the vinegar and the grass of pess. From the beginning of the ebullition to calculate 5 minutes, then to pour the all above the fishes. The athletic contest or the bleaks in carpione are tasted after 24 hours to temperature environment.

Blank Cavedano: it was the simplest and common way to cook the fish. Ingredients: a cavedano, an onion, a leg of celery, a carrot, a leaf of laurel, salt, pepper, oil, water and vinegar. To scale and to clean from the interioras the fish, to put in a pot with the stem of celery, the carrot and the onion cleaning up, the laurel and the seasonings; to add water and vinegar in equal parts at to cover the fish. After having brought the water to the ebullition, to make to cook to slow fire for 40 minutes: the time of cooking depends on the dimensions of the fish.

Bottatrice, tinche and eels in damp: cooked in damp, with tomatoes, potatoes or peas, as it is used to do today still with the stew of meat. Today this recipe is fallen in disuse.
Rice and fillet of fish: for every person they serve six fillets of Persian fish; they serve besides an egg, white flour, bread crumb, a lemon, oil, butter, salt, cheese grattugiato, garlic and of the leaves of sage. To pass the fillets first in the flour, then in the egg and finally in the bread crumb.
To fry them in a saucepan with oil and butter, making them gild from both the parts.
In the meantime, to cook the rice in salty water, to drain and to prepare on the dish, sprinkling of grated cheese; to this point, to decorate, to prepare the fillets above the rice as the petals of a flower. In a saucepan apart to brown abundant butter with leaves of sage and garlic cut to fettine, to pour above the already decorated dish and immediately to serve.
Sarach: it' s a big fish called pich (pigo) that he habitually worked salting and making then it desiccate with the open abdomen to the way of the dried cod.
Particularly tasty, the sarach with a slice of polenta.