It is always a good idea to introduce a dinner party with a touch of imagination, right from the very moment in which you share a cool and inviting aperitif in the company of your friends, especially if it is accompanied by a few snacks or a lovely starter. We have chosen a delicious, fresh trout, a freshwater fish that is distinguished by its remarkable nutritional properties, as well as for its delicate flavour and versatility in how you can prepare it. One unusual method is to use it to make a lovely carpaccio-style dish, uncooked but marinaded in citrus juice. To enrich the flavour of our delicious trout we have added some citrus zest and juice, and fragrant herbs, which together result in a top notch starter - second to none. There is nothing left to do but invite your guests for a superb fish dinner: spoil them with lots of courses rich in imagination.
Dairy Mix: burrata, mozzarella, primo sale, yogurt, stracciatella, treccione and mini balls of mozzarella cheese)
Taralli with leccine olives and capers
Tarallini garlic, olive oil and hot pepper
Box Frisellina recipe, extra virgin olive oil and purée
Handmade Potatoes and Rosemary Taralli
Fig jam with chocolate and grappa
Ready made tomato sauce with tuna and capers
"Cheese and black pepper" Handmade taralli
Fillet the trout and removing every bone with tweezers. With a suitable knife (for example, one used for preparing sashimi), cut the trout flesh into thin slices, also removing the skin. Chop the leftovers finely in the style of a ‘tartare’. Arrange the slices of trout on a plate in a radial pattern and put the tartare in the centre. Chop the mint and chives and sprinkle over the dish. Grate a little citrus fruit zest onto the dish and add a little salt. Squeeze the juice of the citrus fruits and drizzle over with a spoon, then add a little extra virgin olive oil and serve after letting it stand for 5 minutes.
Drizzle the citrus juices over the trout carpaccio, along with some salt and extra virgin olive oil.