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Local cuisine of Polesine

Sardèle impanate (golden pilchards)

Difficulty: medium

Preparation time: 30 min

Ingredients: 300 gr. pilchards, 200 gr. white flour, 100 gr. yellow polenta flour, 400 gr. breadcrumbs, 4 eggs, 1 lt. oil for frying, salt and pepper, parsley to taste.

Method: Remove heads and entrails from fish. Fold open the fish and remove central fishbone, flour, dip in egg then into breadcrumbs. Fry for 10 minutes in boiling oil, 5 minutes on each side. Serve piping hot and sprinkle with lemon juice and chopped parsley.

Wine matching: Piave Verduzzo. Produced with verduzzo grapes from Treviso and Fruili, sometimes with the addition of other local white grapes. Together with Tocai it is the typical white wine of the Piave area. It presents a pale golden yellow colour and a pleasant and decisively vinous bouquet. To the palate it is dry and pleasingly sapid. To be served at a temperature of 10-12°.

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