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The "rustic kitchen" is Italian food at its freshest, simplest, and most satisfying. The acclaimed authors of ...
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The "rustic kitchen" is Italian food at its freshest, simplest, and most satisfying. The acclaimed authors of Pasta Fresca prove with these 250 recipes that great taste and style can be undemanding and easy to prepare. Illustrated.
Serves 44 whole trout , cleaned and scaled
< cup exta-virgin olive oil
Salt and freshly ground black pepper to taste
4 slices prosciutto
12 fresh sage lessons
< cup dry white wine
Mild and sweet-fleshed whole trout are stiffed with strips of prosciutto and sage leaves, which impart a rich flavor and strongly herbal aroma.
Place the trout in a baking dish and rub with the olive oil. Season trout inside and out with salt and pepper to taste. Insert a slice of prosciutto along the length of each trout. Arrange 3 sage leaves inside each fish. Sprinkle with white wine. Bake at 375 for 10 minutes per inch of thickness. Transfer trout to a serving dish along with all their juices. Remove the skin from the top of each trout before serving.
Copyright© 1990 by Viana La Place and Evan Kleiman