Dish

Trotelle al vino rosso

Brook trout in red wine sauce

Trotelle al vino rosso is a delicious and elegant dish that is easy to prepare. To make the dish, start by seasoning the trout fillets with salt and pepper, then dredge them in flour. Heat olive oil in a large skillet over medium-high heat, then add the fish fillets and cook until golden brown on both sides. Remove the fish from the skillet and set aside. In the same skillet, add diced onions, garlic, and herbs, and cook until the onions are soft and fragrant. Add red wine to the skillet and bring the mixture to a simmer. Return the fish fillets to the skillet and simmer for 10-15 minutes, or until the sauce has thickened and the fish is cooked through. Serve the fish with the sauce and a side of steamed vegetables or rice.

European cuisine› Mediterranean cuisine› Italian cuisine

Seafood› Fish Dish› Freshwater Fish Dish

Origins and history

Trotelle al vino rosso is a classic Italian dish that has been enjoyed for centuries. The dish originated in the region of Lombardy, where trout is a popular ingredient in many traditional dishes. The dish was first introduced to the United States in the early 20th century, and has since become a staple of Italian cuisine.

Dietary considerations

This dish is high in protein and healthy fats, making it a great option for those following a low-carb or keto diet. However, it is not suitable for those with fish allergies or alcohol intolerance.

Variations

Trotelle al vino rosso can be prepared with a variety of different herbs and spices, such as thyme, rosemary, or paprika, for a slightly different flavor. The dish can also be made with other types of fish, such as salmon or sea bass.

Presentation and garnishing

To garnish Trotelle al vino rosso, sprinkle chopped parsley or basil over the top of the fish. Lemon wedges can also be served on the side for squeezing over the fish.

Tips & Tricks

To ensure that the fish is cooked evenly and does not stick to the skillet, be sure to pat the fillets dry with a paper towel before seasoning and cooking.

Side-dishes

Steamed vegetables, such as broccoli or carrots, are a great side dish for Trotelle al vino rosso. Rice or polenta also pairs well with the dish.

Drink pairings

Trotelle al vino rosso pairs well with a full-bodied red wine, such as a Chianti or a Merlot. A dark beer, such as a stout or a porter, also complements the dish.