January 23, 2012
½ Cup olive oil
1 Clove garlic, chopped
2 to 3 Sprigs parsley, finely chopped
1 Sprig rosemary, finely chopped
1 Teaspoon oregano, finely chopped
1 Small carrot, finely chopped
Salt and pepper
4 Cups Vernaccia wine
Clean the trout, wash and pat dry. Heat the oil in a pan large enough to take all the trout at one time. Add garlic, herbs and carrots and simmer over a low heat until the carrots are soft. Lay the trout on top and season to taste with salt and pepper. Cover completely with Vernaccia wine and cook over a medium heat until the wine has evaporated. Serve the trout very hot, straight from the pan.
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