Trout Alpine
A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).
A historical recipe
The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- one quart of white wine
- three medium sized onions
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- (Trota all'alpigiana) These are many ways to prepare this delicious fish, found in abundance in the many streams of clear water that run from the Alps and the Apennine mountains.
- Often the trout is cooked in wine, but, of course, this part many be changed.
- For the trota all'alpigiana, so called because it is the favorite dish of Piedmont, the trout must be cleaned, scaled, washed, wiped then salted and left under the action of the salt for about an hour.
- Pour in a fish-kettle one quart of white wine to which will be added three medium sized onions a few cloves, two sections of garlic and a little bunch made of thyme, bay-leaf, basil or mint;
- finally a piece of butter as large as an egg, dipped in flour.
- Then put the trout in the fish-kettle and place on a strong fire.
- When the liquid has boiled the trout is cooked.
- Remove the onions and the bunch of greens and serve the trout with its gravy and some parsley.
Plating
Cookware for this recipe
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Saucepan
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Kettle