Aole salted in a pan with rich amount of onions. They are eaten with polenta. Aole with onion is a specialties of Garda Lake.
Aole with onion

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.

Traditional procedure

  • 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.