Pasta with Trout

Name: Pasta with Trout
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: Bow tie pasta 11.3 oz; Shallot 2.1 oz; Verza (savoy cabbage) 0.5 lb; Extra virgin olive oil 4 tbsp; Anchovies in oil 0.4 oz; Trout fillets 12.3 oz; White wine 2 oz; Fine salt to taste; Black pepper to taste; Cluster tomatoes 7.1 oz

it br de fr es

553

Calories per serving

Lactose Free

Energy Kcal 553
Carbohydrates g 69.8
of which sugars g 5.4
Protein g 24.6
Fats g 18.5
of which saturated fat g 2.96
Fiber g 3.9
Cholesterol mg 52
Sodium mg 357

Difficulty: Very easy
Prep time: 30 min
Cook time: 20 min
Serving: 4
Cost: Low

PRESENTATION

Pasta with trout is, honestly, one of those dishes you’ll find on lakeside tables in Northern Italy, like in Lombardy and Trentino-Alto Adige. Really good stuff. It’s a mix of tender trout flakes and the earthiness of julienned verza, or savoy cabbage. The magic? The way this dish blends mild, slightly sweet fish with bold anchovies, plus fresh tomato. You wouldn’t think trout and anchovies go together, but they really do. Seriously good. The trout pasta recipe just feels simple and genuine, like it belongs there. And look, it's not heavy at all. Pretty much a refreshing change from the cream-based seafood pastas you might know from other places.

Mixing the delicate trout with pasta gives you something light yet packed with flavor. And it doesn’t stop there. Adding the savoy cabbage gives a crisp bite, while tomatoes keep it bright and a bit tangy. The real magic? How the fish and veggies come together. It’s like a lakeside version of seafood pasta but with its own twist. And here’s the thing: in Northern Italy, some folks use smoked trout. For sure, it adds an extra layer of flavor, turning it into something like smoked trout pasta—great if you want a bit more punch.

These regional dishes let the main ingredients shine without complicating things. You know, that classic, homey feel. For anyone tired of the usual creamy trout pasta or just curious about a new take on healthy fish pasta, this is your dish. And you know what? It is easy enough to whip up for a quick trout dinner. Yet, the taste always feels special, like dining by a beautiful lakeside. Whether you are at home or dreaming of Northern Italy, this dish truly brings a touch of the region's culinary charm to your table.

INGREDIENTS: Bow tie pasta 11.3 oz (320 g); Shallot 2.1 oz (60 g); Verza (savoy cabbage) 0.5 lb (250 g); Extra virgin olive oil 4 tbsp (60 g) -; Anchovies in oil 0.4 oz (12 g); Trout 12.3 oz (350 g) - fillets; White wine 2 oz (60 g); Fine salt to taste; Black pepper to taste -; Cluster tomatoes 7.1 oz (200 g)

Preparation

How to prepare Pasta with Trout

To prepare the pasta with trout, start by placing a pot with plenty of water on the heat and add salt when it boils. Meanwhile, prepare all the ingredients you will need: clean and finely chop the shallot 1, then wash and dry the cabbage, remove the outer leaves and the central stem 2, and cut the remaining part into strips 3.

Rinse the tomatoes, remove the green part of the stem 4, and cut them first into slices and then into cubes 5. Finally, take the trout fillets: remove the skin by gently running the knife along the skin, starting from the tail to the head 6, and feel the meat with your fingers to check for any bones: if present, you can remove them with kitchen tweezers.

Cut the trout fillets into chunks 7. Heat a pan with extra virgin olive oil, add the chopped shallot 8, and let it simmer on low heat for about 5 minutes; when the shallot is almost transparent, add the anchovies drained from their preservation oil 9.

and the cabbage cut into strips 10, salt and pepper to taste, and cook on high heat for about 10 minutes, stirring occasionally 11. Now add the trout chunks to the pan 12, mix

and deglaze with white wine 13, allowing it to evaporate completely. Finally, add the diced tomatoes 14, adjust salt and pepper and cook for 5-6 minutes, stirring occasionally, then turn off the heat 15.

Meanwhile, boil the farfalle pasta in the pot with salted boiling water to taste 16. Drain the pasta al dente and pour it into the pan with the sauce 17, stir to combine everything 18, and serve your pasta with trout hot!

Storage

We recommend serving the pasta with trout as soon as it's ready. If necessary, you can store it in the refrigerator in an airtight container for up to one day. Freezing is not recommended.

Tip

If you want to add a fragrant note that brings freshness to your pasta with trout and cabbage, don't hesitate to garnish the dish with a few basil leaves or some lemon zest... and of course, a pinch of chili pepper if you love spicy food!

For the translation of some texts, artificial intelligence tools may have been used.

Pasta with Trout

PRESENTATION

How to prepare Pasta with Trout

Storage

Tip

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