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Sisàm and Polenta


1 kg bleak
Extra virgin olive oil
3 onions
2 cloves of garlic
Rosemary, bay leaves, sage
1 glass of vinegar
1 glass of aromatic wine
Salt and pepper


Clean the bleak and fry it in extra virgin olive oil. Once fried, remove from the pan. Dip finely chopped onions, garlic, rosemary, bay leaves, sage in the olive oil used for frying. Add salt and pepper to taste. Pour in vinegar and wine when the vegetables are golden. Leave to boil for about fifteen minutes, then pour the marinade over the bleak. It can be kept in an airtight jar for several days. Serve accompanied by fresh polenta (if the dish is hot) or toasted (if it is cold).