Recipes of the Langhe: Finanziera
Wash and dry with care the trout fillets. Dredge them slightly with flour and fry them with oil and butter on high fire. Once they are cooked, take away from the pan the fried oil and butter...
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Cooking tools:
- Skillet
- Stove
- Kitchen towel
- Plate
Ingredients
- 8 trout fillets
- 3 glasses of Barolo
- 1 little ladle of roast sauce
- white flour
- butter
- extra virgin olive oil
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