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Local cuisine of Polesine

Barbon in tecia (stewed catfish)

Difficulty: medium

Preparation time: 40 min

Ingredients: for 10 servings: 3 kg. catfish, 200 gr. onions, 100 gr. potatoes, 100 gr. oil, 100 gr. butter, 100 gr. celery, 500 gr. tomato sauce, garlic to taste, 80 gr. plain flour, 500 cl. white wine.

Method: Remove head and clean the catfish, flour lightly and fry in plenty of oil. In a separate pan brown the chopped vegetables and crushed garlic. After 10 minutes add tomato, herbs, wine and butter. When combined, put the fried catfish in the sauce; season and finish cooking until the sauce has the right consistency to be eaten with polenta.

Wine matching: Colli Euganei Merlot: produced in the area of the Euganean hills with at least 90% of Merlot grapes. The wine is ruby red of varying intensity, the bouquet is pleasant and typically grassy. The flavour is dry and soft. To be served at a temperature of 16-18°.

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