Fil di Fumo Spaghetti
[ Trout ]
300 g Fil di Fumo, 1 garlic clove, 1 tomato, 1 small bunch parsley, 100 g extra-virgin olive oil, 100 g tomato sauce, 1 spirits glass of cognac.
Chop the garlic and parsley, gently cook in the oil, add the diced hot-smoked trout and diced tomato, pour in the cognac and allow to evaporate. Add the tomato sauce and allow to boil for about one minute.
Recommended wine: Malvasia
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