A mountain speciality that originates in the Valle del Torre area, in the province of Udine.
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INGREDIENTS |
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Trout |
4 |
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of about 250 g each |
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Extra virgin olive oil |
4 |
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tbsp |
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Garlic |
one |
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clove |
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Parsley |
one |
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sprig |
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Tomatoes for making sauce |
500 |
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g |
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Flour |
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to taste |
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Salt |
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to taste |
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Pepper |
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to taste |
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PREPARATION |
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| 1. |
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Clean and wash the trout. |
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| 2. |
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Fry the garlic along with the peeled and seeded tomatoes in the hot oil. Leave the sauce to cook for a few minutes. |
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| 3. |
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Add the trout after rolling in flour; continue to cook for another 15 minutes. |
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| 4. |
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Season and sprinkle the trout with chopped parsley. Tradition dictates that these should be served with a little hot cornmeal polenta. |
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CHEF'S NOTE |
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Polenta is prepared with one and a half litres of salted water and 400 g of cornmeal flour, to be poured slowly into the pan when the water boils. In order to avoid lumps from forming, continue stirring with a wooden spoon for the duration of the cooking (about 45 minutes). |
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For fans of white wines, Tocai is a full-bodied wine which is ideal for accompanying frico; for those who prefer reds, the Merlots are excellent. |
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