Stewed Pike
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g pike (luccio)
- pork fatback (lardone)
- onion
- clove garlic
- rib celery
- carrot
- parsley
- olive oil
- tomato sauce or preserve
- salt
- pepper
- butter
- flour
- spoonful marsala
Instructions
- Scale, gut and section a 600-700 g pike; lard each piece with seasoned fatback.
- Cook a fine battuto of onion, garlic, celery, carrot and parsley in oil until colored; add tomato dissolved in water, salt and pepper.
- Thicken with butter worked into flour, then simmer the fish gently in the sauce, turning it.
- Finish with a spoonful of marsala and serve in the sauce. Discard roe and milt.