giovedì 28 febbraio 2013
Trout stuffed with rosemary, chilly and black olives, served with potatoes.
Super fresh trout, oven backed AL CARTOCCIO which means cooking in foil, but in this case i used regular backing sheet, wich i prefere tu use with fish instead of foil since the fish tends to get a metally flavor. So, Clean up the trout, stuff it with rosemary, black olives, chilly's, season the fish with rock salt, pepper and olive oil, place the fish on top potatoes so that they can cook together, then close the backing sheet leaving a little opening on the top. Cook in the oven for 20m at about 390 degree oven. SERVE... amazing flavor. Drink you a nice chilled glass of white wine (Muller Thurgau, Pinot Grigio, Greco di Tufo) Can be a great match. BUON APPETITO