|
|
|
 |
Trout with Prosciutto and Sage |
|
Serves: 4
Print this Recipe
(Trote al Prosciutto e Salvia)
Category: Whole Fish
Wild trout is very flavorful, though it is rarely found in fish markets. Farm-raised trout is a lot less interesting, but prosciutto and sage enhance the flavor. I had trout prepared this way in Friuli-Venezia Giulia, where it was made with the local prosciutto from the town of San Daniele.
4 small whole trout, cleaned, about 12 ounces each
4 tablespoons olive oil
2 to 3 tablespoons fresh lemon juice
6 fresh sage leaves, finely chopped
Salt and freshly ground black pepper
8 slices (very thin) imported Italian prosciutto
1 lemon, cut into wedges
1 Oil a baking pan large enough to hold the fish in a single layer.
2 In a small bowl, combine the oil, lemon juice, sage, and salt and pepper to taste. Sprinkle the fish inside and out with the mixture. Marinate the fish in the refrigerator for 1 hour.
3 Place the oven rack in the center of the oven. Preheat the oven to 375°F. Place a slice of prosciutto inside each fish and lay another slice on top. Bake 20 minutes or until the fish is just opaque when cut with a small sharp knife near the bone. Serve hot with lemon wedges.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Trout with Prosciutto and Sage comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now!
Sea Bass with Olive Crumbs
Sea Bass with Mushrooms
Turbot Fillets with Olive Paste and Tomatoes
Broiled Cod
Fish in "Crazy Water"
Bluefish with Lemon and Mint
Fillets with Tomato and Balsamic Vinegar
Stuffed Sole
Sole Rolls with Basil and Almonds
Marinated Tuna, Sicilian Style
Skewered Tuna with Orange
Grilled Tuna and Peppers, Molise Style
Grilled Tuna with Lemon and Oregano
Crusty Broiled Tuna Steaks
Seared Tuna with Arugula Pesto
Tuna and Cannellini Bean Stew
Sicilian Swordfish with Onions
Swordfish with Artichokes and Onions
Swordfish, Messina Style
Swordfish Rolls
Roasted Turbot with Vegetables
Pan-Fried Sea Bass with Garlicky Greens
Scrod with Spicy Tomato Sauce
Salmon Carpaccio
Salmon Steaks with Juniper Berries and Red Onions
Salmon with Spring Vegetables
Fish Steaks in Green Sauce
Halibut Baked in Paper
Baked Fish with Olives and Potatoes
Citrus Red Snapper
Fish in a Salt Crust
Roasted Fish in White Wine and Lemon
Trout with Prosciutto and Sage
Baked Sardines with Rosemary
Sardines, Venetian Style
Stuffed Sardines, Sicilian Style
Grilled Sardines
Salted and Dried Fish
Fried Salt Cod
Salt Cod, Pizza Style
Salt Cod with Potatoes
Shrimp and Beans
Shrimp in Garlic Sauce
Shrimp with Tomatoes, Capers, and Lemon
Shrimp in Anchovy Sauce
Fried Shrimp
Batter-Fried Shrimp and Calamari
Grilled Shrimp Skewers
Brother Devil Lobster
Baked Stuffed Lobster
Scallops with Garlic and Parsley
Grilled Scallops and Shrimp
Clams and Mussels Posillipo
Baked Stuffed Clams
Mussels with Black Pepper
Mussels with Garlic and White Wine
Sardinian Mussels with Saffron
Fried Calamari
Venetian-Style Calamari
Calamari with Artichokes and White Wine
Grilled Stuffed Calamari
Calamari Stuffed with Olives and Capers
Stuffed Calamari, Roman Style
Mauro’s Grilled Octopus with Fennel and Orange
Tomato-Braised Octopus
Conch Salad
Conch in Hot Sauce
Seafood Couscous
Mixed Fish Fry
Molise-Style Fish Stew
* Fish and Shellfish
|
|
|
