As the region of Umbria has no coastline, the only fresh fish recipes found here will be those using the fish caught in the rivers, streams or lakes. Recipes for freshwater fish abound in the villages and towns surrounding Lake Trasimeno, for example. However, the ancient way of preserving fish in salt also has a place on the menu in this region, and these simple crispy fritters are one of the many ways in which baccalà (salted cod) is used in Umbrian cooking. Try to buy fish that has already been soaked for 3 days to make sure that is has softened thoroughly, or you could soak it yourself, if you have the time.
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