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  • Boreto und Polenta © Gianluca Baronchelli

    Gradese fish soup

    Recipe of the region Grado

    Ingredients for the fish soup

    Pieces of fish according to taste
    3-4 cloves of garlic
    ½ glass of oil
    1 glass of wine vinegar
    Coarse salt
    Plenty of pepper

    White polenta flour

    Preparation of Gradese fish soup

    „Boreto a la graisana“

    Heat the oil over a high heat in a large, flat casserole dish. Add the peeled garlic cloves and fry until brown. Remove the browned garlic cloves and put the dry fish pieces in the pan. Fry over a high heat and turn occasionally so that it can brown on both sides. Add vinegar, water, coarse salt and a lot of pepper. Cover the pan and leave the ingredients to cook for approx. 10 minutes to add extra taste to the dish (the cooking time may vary according to the amount of fish). Check the sauce consistency as it shouldn’t become too liquid. In the meantime, prepare the polenta that will be served with the Boreto.

    Recipe of the region Grado »

    Boreto und Polenta © Gianluca Baronchelli

    “Boreto a la graisana”, a fish soup from Grado, comes in various varieties and is definitely worth trying.

    It’s an ancient, unique dish served with polenta and made from simple ingredients (fresh fish, olive oil, garlic, salt, pepper and vinegar). The secret is the very simple preparation method, as “Boreto“ is a method for preparing fish.

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