Aole salted in a pan with rich amount of onions. They are eaten with polenta. Aole with onion is a specialties of Garda Lake.
Ingredients – 4 portions
- 400 gr dried aole
- 1 kg onion
- 2 or 3 tablespoons of tomato puree
- 5 tablespoons of extra-virgin olive oil
- salt e pepper e.
Indicated pasta are, the butterflies seasoned with cream sauce, shrimp and zucchini. As a side dish to the main course the ideal is to serve a fresh mixed salad, with lettuce, radish and radish slices. About the wine, when you eat the fish is to choose a good white wine, served cold. A good match is the Sauvignon Blanc or the Falanghina.
- Take the onions and cut into julienne (a veil), wash them and put them in a pan with extra-virgin olive oil. Cook the onions over low heat for about 1 hour.
- During the cooking onions may stick to the bottom; in such a case, you can add a glass of water (or only a half) to help the cooking and to prevent the onions from burning. Elapsed the time, add the fish.
- Take dry aole (lake water fish, small enough ) and add them to the onions. Pour spoons of tomato sauce and salt it. Increase the cooking for another half hour. The aole with onions are perfect as a main dish, to be served after the first fish.
- One suggestion: a drop of wine can also be used in the recipe. Pour half a glass of white wine on half-cooked onions and let it evaporate. The wine will boost the bittersweet taste of the onions and the final taste of aole will be richer.
Eating this is even more enjoyable understanding the history.