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Danilo with Simona Guffanti, director of Acquadolce.


PT: What else is unique at Acquadolce? DD: We offer cooking classes for people who are staying in the area, usually at local hotels. Usually, two or three couples come, but we can accommodate up to 20 people. Tey are almost all from the U.S. or Canada. We’ll prepare a fixed menu, which they cook and then we serve it as a dinner, paired with regional wines. It’s very festive. We give all the participants a recipe booklet to take home with them. Also, in season from June


through September, we have caba- ret/jazz nights on Tursday. Italians love jazz and we get a lot of great musicians from nearby Switzerland. We also do a lot of weddings


and private parties, given our ro- mantic location.


Acquadolce Café and Restaurant Via Regina Vecchia 26 22010 Carate Urio, Lake Como, Italy


Tel: + 39031-400260 info@ristoranteacquadolce.it


Diners can come by boat and dock at the restaurant for dinner.


Riso in Cagnone


Con Filetti di Pesce Persico Risotto with Perch Fillets | Serves 4 people


• 1.5 cups Carnaroli Rice • 14 oz Perch Fillets • 1 cup Parmesan Cheese • 1 cup Butter • 2 tablespoons Sage • 2 medium Eggs, beaten • Juice of one Lemon • Flour • Salt


B


Francesco Cranchi cooking this signature dish.


oil the rice in salt water for about 18 minutes. While the rice is cooking, lightly flour the Perch fillets and dip in beaten


eggs. Melt butter in a sauté pan and add sage. Brown the fillets in the pan, sprinkling with lemon juice and salt as they cook. When rice is finished cooking, drain and place in a dish. Sprinkle


the rice with Parmesan cheese. Place Perch fillets on top of the rice, and pour the butter and sage sauce from the sauté pan over the fish. Note: Other white fish can be substituted for Perch.


Summer 2015 | | 21


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