Trota Ripiena con Funghi from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir
You can use any mushrooms for this dish – I love it in Italy with slippery jacks when they’re in season, but I’ve also used the large flat cultivated mushrooms widely available here in...
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Ingredients
- 18 thin slices prosciutto
- 6 x 180 g rainbow trout fillets, skin on, pin-boned
- ½ cup (125 ml) Chicken Stock
- 1 handful (about ½ cup) flat-leaf parsley leaves, chopped
- 350 g flat mushrooms, stalks discarded, diced
- 3 cloves garlic, 2 finely chopped, 1 bruised
- salt flakes and freshly ground black pepper
- 50 g Grana Padano, freshly grated
- 1 cup (140 g) fine fresh breadcrumbs
- 200 ml extra virgin olive oil, plus extra for drizzling
- 1 white onion, finely chopped
- 200 g unsalted butter
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