Typical menu from Brescia (Lombardy, Italy).

1. Italian Menu from
Lake Garda

2. Appetizers:
•Summer omelette
First Courses:
•Lean Casonsei
Second Courses:
•Lamb chops with rosemary
•Campagnola salad
•Polenta

3. Summer omelette
Ingredients: 4 eggs, 2 sprigs of mint, 5 leaves chives, 1 small yellow onion,
grated Parmesan, salt and pepper, olive oil
Preparation: cook herbs for
a few minutes and reduce to
thin strips in olive oil. Mix in a
bowl the eggs, cheese, salt
and pepper, pour into pan
with the herbs, thicken and
cook gently to one side then
the other. Serve warm or
cold.

4. Lean Casoncei
Ingredients: For the pastry: 400 g of flour, 3 eggs, 1 tablespoon of extra virgin
olive oil, salt.
For the filling: 300 g of cottage cheese foam ("Puin" mountain), 50 g of bread
crumbs, 3 eggs, 150g boiled chard, salt and pepper.
For the dressing: 70 g of butter, a few leaves of sage, rosemary 80 g of Parmesan
cheese
Put the flour, salt, eggs and olive oil on the
pastry board. Knead well until all ingredients are
mixed and then roll out two sheets, not too thin.
Separately prepare the stuffing in a bowl with
ricotta adding bread crumbs, boiled eggs, and
finely chopped herbs, salt and pepper. Stir all
the ingredients adding breadcrumbs if the
mixture becomes too wet. Put on the pasta, at a
distance of about 2 fingers, many filling balls, as big as a hazelnut, cover with
another sheet, close the dough between a ball and the other with your fingers and
cut casoncelli moon-shaped or triangles as you like. Let them dry on a cloth
sprinkled with flour and cook in plenty boiling salted water in an uncovered panand
let them boil slowly. Drain them well, dress them with melted butter, sage and
rosemary and sprinkle with grated Parmesan cheese. Serve hot on hot plates.

5. Lamb chops with rosemary
Ingredients: lamb chops, 2
sprigs of rosemary, 2 cloves
garlic, thyme, extra virgin olive
oil, 1 glass of white wine, salt
and pepper
Preparation: finely chop the
rosemary, garlic and thyme.
Brown the chops in olive oil for
three minutes, add the chopped
herbs, white wine, salt, pepper
and cook gently keep the meat a
little raw and serve them with
sauce.

6. Campagnola Salad
Ingredients: 200 g mixed salad of your choice, 200 g of tomatoes not too
ripe, 1 rib of celery, 1 onion, 100 g black olives in brine, 4 hard boiled eggs,
white vinegar, salt, extra virgin olive oil
Preparation: wash
the salad of your
choice, tomatoes,
celery and onion.
Cook eggs then peel
and cut into wedges.
Pitted olives, thinly
sliced spring onions,
celery and cut
tomatoes into cubes.
In a large bowl place
all ingredients and season with salt, vinegar and olive oil. If you like garlic
rub the bowl with a clove which must be removed.

7. Sometimes a substitute for
Polenta bread and much more
The most famous Brescia’s food
(there are more than ten recipes for this food!)