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Crocchettes of lake sardines with vegetable fritters

Serves 4:


- 12 lake sardines
- 100 g buckwheat flour
- 100 g potato starch
- 10 g dried yeast
- fresh oregano / salt
- cold beer

Vinegar dressing:

- 20 g Trentine balsamic vinegar- 20 g extra virgin olive oil- salt

Fritters:

- 100 g water
- 15 g extra virgin olive oil
- 10 g honey- salt
- 100 g flour
- 2 medium-sized eggs
- 10 g Trentine grana cheese
- 25 g cooked beetroot
- 25 g potato
- 25 g celeriac

Recommended local wine: Trento Doc Brut

Preparation time: 45 minutes

Scale, gut and fillet the sardines. Mix the flours with the yeast, beer, oregano and saltto taste. Dip the sardines in the batter, holding by the tail, and fry in oil at 180° untilgolden. Vinegar dressing: put the vinegar and a little salt in a bowl, beat well with awhisk, adding the oil a little at a time.
Fritters: boil the water, oil and honey, add a pinch of salt, sift in the flour and leave tocook for a few minutes; take off the heat and let the mixture cool a little, then add theeggs one at a time. Add the diced vegetables already cooked and the Trentine granacheese. Put the mixture into an icing bag with a smooth nozzle just wide enough toallow the diced vegetables to pass. Squeeze the bag so little nuggets fall into the oilheated to 150° and cook till golden.

Presentation of the dish: arrange the hot sardines on the plate and drizzle them with Trentine balsamic vinegar. Serve with piping hot fritters.

By the chef and maître team at the Hotel and Catering College in Riva del Garda
 
 
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