PASTA ALL TROTTA MANCINI

 

Contributed by:       “Little” John Mancini

 

Ingredients:

 

2 trout

LOTS of garlic

1 – 2 tomatoes

shallots (chopped)

mushrooms (sliced)

salt and pepper to taste

pasta

olive oil

 

Directions:

 

Fry 2 trout in olive oil.  Cool trout, preferably overnight.  Remove skin, then remove meat from bone structure, which will delicately flake off (be careful of thin delicate rib structure and the small bones of the fins).  Cut or dice the flakes or layers of trout flesh.  Fry in olive oil:  trout, 1 or more diced tomato(s), garlic, shallots and mushrooms.  Add salt and pepper to taste.  Cook pasta ‘al denté’.  Combine pasta and fish, serve with parmesan cheese.