Trote Ripiene Grigliate all’lseana from The Mediterranean Kitchen by Joyce Goldstein
Fortunately this wonderful recipe for stuffed trout from Lake Iseo in Lombardy is easy for us to duplicate here because trout are readily available. The only real work is sewing the cavities closed...
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Cooking tools:
- Carpet needle
- Sewing needle
- Grill
- Microplane
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Saucepan
- Baking sheet
- Plate
Ingredients
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon grated lemon zest (optional)
- Salt
- freshly ground pepper
- Grated nutmeg
- 6 boned trout with head and tail, about ½ pound each
- Olive oil for brushing the fish
- Lemon wedges for serving
- 2 cloves garlic, finely minced
- 6 tablespoons finely minced fresh parsley
- 6 tablespoons unsalted butter
- 1 medium onion, finely diced
- 3 or 4 slices hearty French or Italian bread, crusts removed, cut into 2-inch cubes (about 2 cups)
- 1 cup blanched whole almonds
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