Dish
Trota in cartoccio
Trout in parchment paper
Trota in cartoccio is made by wrapping trout fillets and vegetables in parchment paper and baking them in the oven. The dish is typically seasoned with salt, pepper, and lemon juice. Trota in cartoccio is a popular dish in the Lombardy region of Italy.
Origins and history
The dish has been a part of Italian cuisine for centuries. It is believed to have originated in the Lombardy region of Italy.
Dietary considerations
Trota in cartoccio is a high-protein dish that is low in carbohydrates. It is suitable for people with gluten intolerance.
Variations
There are many variations of Trota in cartoccio, with different types of fish and different vegetables. Some versions also include herbs like rosemary and thyme.
Presentation and garnishing
Trota in cartoccio is traditionally served on a plate with a garnish of chopped parsley and lemon wedges.
Tips & Tricks
To make the dish more flavorful, add sliced garlic and cherry tomatoes to the parchment paper before baking the trout fillets and vegetables.
Side-dishes
Trota in cartoccio is typically served with a side of roasted potatoes or a green salad.
Drink pairings
Trota in cartoccio pairs well with a glass of white wine or a cold beer.
Delicious Trota in cartoccio recipes
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