Recipes of the Langhe: Trout fillet with Barolo
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
- Ladle
- Spatula
- Dish
- Paper 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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