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Pasta and beans - Lake Version

By Danilo Bortolin Chef at Ristorante “La Beola” At “Grand Hotel Majestic” located in Verbania Pallanza


Laurel leaves
Beans previously boiled
Fish from the lake (Salmon Trout, Perch and White Fish)
Red Pepper
EVO oil
Vegetable Broth

In a little pan on the fire we heat it up some celery, carrots and onions finely cut, with lard and bacon to add a bit of taste and one laurel leaf with a little red pepper to taste. Let it fry slightly, being careful not to burn the oil, and add some potatoes cubes with beans then pour in hot water or vegetable broth.

Let it boil until the potatoes are perfectly cooked. And when they are ready let’s whisk it to get a smooth cream and mind to keep it hot.

Now on to the fish. In an anti-adherent pan with high fire let’s add some butter and some sage, put pepper and salt on the fish and quickly cook it on both side and then add some pre-cooked pasta to warm it up.

And now time to prepare the plate.
Let’s take the beans cream and pour it on the plate then the fishes in a nice fakely raondom way and the pasta herbs and a few drops of Extra Virgin Olive Oil on top.