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“Fil di fumo” Tagliolini
[ Trout ]
For 4 people:
300 g of "Fil di Fumo" trout fillet, 300 g of artisanal tagliolini, 1 clove of garlic, 1 tomato, 2 sprigs of parsley, ½ glass of extra virgin olive oil, 100 g of tomato sauce, 1 small glass of cognac.

Chop the garlic and parsley, brown them in oil and add the diced "Fil di Fumo" trout fillet and the chopped tomato, then sprinkle with cognac and let it evaporate.
Add the tomato sauce and let it boil for about a minute. Boil the tagliolini in salted water until "al dente", drain and sauté them quickly in the pan with the sauce.
Arrange on a plate and garnish with diced “Fil di Fumo” fillet and a few pieces of fresh tomato.

Recommended wine: Malvasia
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