Trota Saltinbocca

Saltimbocca or saltinbocca (depending on dialect) means literally
'jump in the mouth'. It usually refers to veal which is finely
sliced, rolled with prosciutto and sage then pan-fried. The result is a
delicious mouthful and lends itself to all sorts of variations.

4 fillets of trout or redfin
150 grams mozzarella cheese, sliced finely
8 slices prosciutto
1 clove garlic, crushed
20 grams parmesan, grated
salt and pepper
50 grams butter or oil
a few leaves of tarragon or Italian parsley
100 ml white wine
flour
5 grams Italian parsley, chopped

Gently pound the fish fillets between "gladwrap" to flatten into fine
slices. Lay on top the finely sliced prosciutto and the mozzarella
cheese. In a bowl combine parmesan, garlic, salt, pepper, tarragon or
parsley.
Spread this mixure on top of the fish fillet, prosciutto and cheese.
Roll to form a "saltinbocca" and secure with a toothpick. Dust the fish
rolls with flour warm butter or oil in a frypan, when foaming, place in
the fish rolls and cook gently.
Add the wine and let it reduce.
Serve on warm plates sprinkled with chopped Italian parsley.


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http://www.OreganoFromItaly.com

Angela's Italian Organic Oregano is grown on a small mountain in Italy;
an all natural herb, strictly certified organic, and shipped directly
from Italy to you. It's the secret ingredient for all your Italian
recipes.


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