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Tegamaccio del Lago Trasimeno
Traditional recipes

The Tegamaccio of Lake Trasimeno

Preparation

 

 

 
  • To prepare the Tegamaccio del Trasimeno, the fish must be cleaned and gutted before proceeding with the preparation.

  • In a pan (possibly terracotta) pour plenty of D.O.P. Umbria, Colli del Trasimeno and chopped onion.

  • Let it brown for a few minutes over low heat. Then add the garlic, chilli and tomato paste mixing the ingredients with a spoon.

  • Let it dry on a low flame and add the fish cut into 4-5 cm pieces (including the heads that will give flavor to the soup).

  • At this point, add the white wine, let it evaporate for a few minutes and then add the crushed peeled tomatoes, salt, pepper and parsley and continue cooking over very low heat for at least 2-3 hours (the soup must simmer). The fish should never be turned, to prevent the soup from sticking to the bottom, shake the pan with rotating movements from time to time.

  • Tegamaccio del Trasimeno should be served hot on toasted homemade bread croutons, possibly flavored with garlic.


    * Recipe created with the collaboration of the Trasimeno fishermen's cooperative