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Experience the rich flavors of Trasimeno with this traditional fish soup recipe featuring eel and perch fillets. This dish highlights local ingredients, such as white wine, tomatoes, and fresh herbs, making it the perfect representation of regional cuisine. Follow the step-by-step method to create a comforting meal that pairs beautifully with toasted bread and local wines. Perfect for those who want to savor a taste of Trasimeno! Join students Nika, Kristiana, and Renzetti Giada as they bring this recipe to life for Class III.A.
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Most restaurant serve the local specialities: little white beans, fish dishes or tegamaccio accompanied by local wine.
Trasimeno fish soup • INGREDIENTS • Eel • Thread (persico reale) • Tomato sauce • Tomato paste ( 2 spoons) • Garlic • Chilli • Parsley • Oil • White wine
Method • Cut the eel in small pieces. • Boil it in water with laurel, vinigar(1 spoon), salt and 1 onion for a few minutes. • Fry in a crock heat, oil, cut parsley, garlic and chili. • Add white wine. • Add tomato sauce and tomatoe paste • After 10 minutes add eel and cook for 30 minutes • Add perch fillets • Add salt and pepper • Cook for 30 minutes (don't mix, but shake the heat) • Serve hot with toasted bread.
Class III A • Students: • Nika Kristiana • Renzetti Giada
