Erik this is a traditional recipe from my mother's town (I posted a pic of the town in my last Pm to you, remember).
The recipe is called "Luccio in salsa" (pike in sauce, although it's not exactly a sauce, it's more of a "dressing").
- A pike of a half kilo
- a pickled green pepper
- a pickled yellow pepper
- 150 g. capers
- 100 g. extravirgin olive oil
- 3 salted anchovies
- a handful of parsley
- a glass of white wine vinegar
- a glass of dry white wine
- the zest and juice of one lemon
- 4 bay leaves
- two cloves of garlic
- one onion
- one carrot
- one stick of celery
- salt and pepper to taste.
Preparation
Simmer the pike in abundant water with the bay leaves, onion and carrot, vinegar, salt and white wine; drain and leave to cool. Meanwhile, chop finely the capers, parsley and peppers. Pour the extra-virgin oil into a pan and add the anchovies which have been cleaned of salt and bones. Fry the anchovies gently until soft, then add the chopped mixture and a little vinegar; add salt and pepper to taste and cook gently for about 10 minutes. In the meantime, remove the bones from the pike, cut it into pieces and arrange on a serving dish; grate the lemon zest over the fish and add the lemon juice; then add the hot sauce. Leave to rest for a few hours; serve the pike cold accompanied by hot slices of grilled cornbread and a cool dry, fruity white wine.
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Luccio in salsa:
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The ancient and noble town this recipe is from:
