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To cook the trout in the oven: Preheat the oven to 350 degrees

From A Taste of Lucca (1994).

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A historical recipe

A Taste of Lucca, by Deborah Dinelli (1994).

Italy

Known as an Italian recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

  1. 3 tablespoons of olive oil

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.

Method

  1. In a cast-iron or other heavy ovenproof pan, add the butter and 3 tablespoons of olive oil and heat in the oven until the butter has melted.
  2. Flour the trout on both sides, place it into the pan and cook for 5 minutes on each side.

Plating

Cookware for this recipe

  • Saucepan
Source not stated by archive.org
Credit

From A Taste of Lucca (1994), printed page 113, digitised by the Internet Archive: https://archive.org/details/tasteofluccahost0000debo

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.