Preparation time: about 30 minutes
Cooking time:
about 28 min. + 2 min. oven off
4 servings
BOILED TROUT
WITH LEMON
Ingredients
2 trout (800 gr. total weigh)
1 standard onion
1 celery stalk
1 carrot
1 leek
1 juicy lemon
1 tarragon twig
20 gr. parsley
1/2 glass white dry wine
olive oil
1 cube of fish stock
salt
whole white pepper
Preparation
1. First prepare the broth to boil the trout.
Put clean, washed and sliced vegetables in a
rectangular pan, large enough to display the
fish one next to the other.
2. Unire il vino, il succo filtrato del limAdd
wine, strained lemon juice, 1 tablespoon of
oil, 1/2 litre of water, crumble the
stock cube and add a pinch of pepper. Cover
the pan with a lid, put it into the oven at ma-
ximum heat for 7 minutes and then at me-
dium heat for other 8 minutes
3. Meanwhile clean the fish, avoid opening
them too much while taking away the en-
trails, fill them with some parsley and tarra-
gon leaves, a pinch of salt and some pepper.
4. When the broth is done, put the trout in
the pan, turn them into the broth, sprinkle
each fish with 2 tablespoons olive oil ,cover
the pan with a lid and allow cooking for 13
minutes at maximum heat, and after about 6
minutes at medium heat.
5. When cooking time is over, allow the
fish to stand in the oven turned off for 2
minutes. Serve them in their stock or on a
serving plate, accompanied by a garnish of
boiled potatoes and mayonnaise.
Preparation time: 40 minutes
Cooking time:
28 minutes + 3 minutes oven off
4 serving
SMALL OCTOPUS IN
TOMATO SAUCE
Ingredients
4 small octopus (800 gr.)
500 gr. ripe tomatoes
70 gr. parsley
2 garlic cloves
1 medium sized onion
basil leaves
olive oil
salt
white pepper in grains
Preparation
1. Clean and wash the octopus over and
over, drain them and put them in a deep cas-
serole, add thinly sliced onion, peeled, drai-
ned and chopped tomatoes, basil, 3 table-
spoons of oil, pressed garlic cloves, a pinch
of salt and a few grains of pepper.
2. Mix, cover the casserole, put it in the
oven at maximum heat for 8 minutes, stir, co-
ver again and keep on cooking for 10 minutes
more at medium heat; then reduce heat to a
quarter and cook for other 10 minutes.
3. When cooking time is over, add minced
parsley and salt, if necessary. Let octopus
stand in the oven switched off for 3 minutes,
then serve with little pieces of toast
