-
-
-
OreganoFromItaly.com
-
-
-
-
CookiesFromItaly.com
-
-
-
-
SilverFromItaly.com
-
-
-
-
OnlyInItaly.com
-
-
People
are Talking!
-
"This is my second order for your oregano and
I would like to say that it is the "BEST" I have ever used. It is better,
much better, than my own home grown oregano. I want to thank you people for
a superior product that I absolutely love and so do the friends I share it
with...God Bless"
Charles W., Plainville,
Connecticut
| |
|
|
- Trout Saltimbocca
- (Trota Saltimbocca)
-
|
-
- Saltimbocca or saltinbocca
(depending on dialect) means literally 'jump in the mouth'. It
usually refers to veal which is finely sliced, rolled with prosciutto
and sage then pan-fried. The result is a delicious mouthful and lends
itself to all sorts of variations.
-
-
- Ingredients:
4 fillets of trout or redfin
5 ounces mozzarella cheese, sliced finely
8 slices prosciutto
1 clove garlic, crushed
1 ounce parmesan cheese, grated
Salt and pepper
2 ounces butter or extra virgin olive oil
Few leaves of tarragon or Italian parsley
1/2 cup white wine
Flour
Italian parsley, chopped
-
- Directions:
-
- Gently pound the fish fillets between
"gladwrap" to flatten into fine slices.
-
- Lay on top the finely sliced prosciutto and the
mozzarella cheese.
-
- In a bowl combine parmesan cheese, garlic, salt, pepper,
tarragon or parsley.
-
- Spread this mixture on top of the fish fillet,
prosciutto and cheese.
-
- Roll to form a "saltinbocca" and secure with
a toothpick.
-
- Dust the fish rolls with flour warm butter or olive oil in a fry pan, when foaming, place in the fish rolls and cook gently.
-
- Add the wine and let it reduce.
-
- Serve on warm plates sprinkled with chopped Italian
parsley.
|
Free
Newsletter!
The weekly newsletter
provides hard to find Sicilian and Italian recipes, holiday specials,
the latest updates on our company, special "members only" offers
and much more.
|
|
| |
"Updated Weekly!"
- Need More Recipes?
Sign up for more recipes from our Italian affiliates:
- CookiesFromItaly
|
|