Trota Saltinbocca
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.
4 fillets of trout or redfin
150 grams mozzarella cheese, sliced finely
8 slices prosciutto
1 clove garlic, crushed
20 grams parmesan, grated
salt and pepper
50 grams butter or oil
a few leaves of tarragon or Italian parsley
100 ml white wine
flour
5 grams Italian parsley, chopped
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, garlic, salt, pepper, tarragon or
parsley.
Spread this mixure 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 oil in a frypan, 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.
Angela's Italian Organic Oregano
http://www.OreganoFromItaly.com
Angela's Italian Organic Oregano is grown on a small mountain in Italy;
an all natural herb, strictly certified organic, and shipped directly
from Italy to you. It's the secret ingredient for all your Italian
recipes.
--
Rec.food.recipes is moderated by Patricia D. Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/