Farfalle with Rainbow Trout and Porcini Mushrooms

stampa
Rainbow trout and porcini mushrooms are delicate ingredients that create this delicious, elegant dish.
Recipes by Fish, Vegetables
Number of people:
4
Level of difficulty:
Low
Required time:
20'
Nutritional values
per serving prepared according to this recipe.

Energy value
510 Kcal
- Protein
31 g
- Carbohydrates
68 g
- Fat
12 g

Rainbow trout filets
 
350 g
Fresh porcini mushrooms
 
200 g
Extra virgin olive oil
 
20 g
Garlic
 
1 piece
Basil
 
1 bunch
Salt
 
as needed
Pepper
 
as needed

Preparation

1
Crush the garlic clove and sauté with a drizzle of oil in a non-stick frying pan. Leave it to season for a few seconds.
1
Clean the mushrooms well with a damp cloth, and slice thinly. Sauté in the garlic flavoured oil, add salt and pepper to taste, and remove from heat.
1
Cut the filets of rainbow trout into small cubes, cook quickly in a non-stick frying pan, and add to the mushrooms.
1
Cook the Barilla Farfalle in plenty of salted water, then drain when al dente and add to the sauce. Sauté in a pan for a few seconds, finish by garnishing with basil, and serve.

Chef's tips


The trout should not be over-cooked: it only needs a few seconds.

Suggested wine


Richly intense and elegant, this recipe is best accompanied by a wine with similar characteristics, white, sparkling, full of aroma, fresh, with a harmonious and decisive taste, such as a Lombardy Franciacorta Brut or a Trentino Trento Spumante.

alternative shape



Penne Rigate Barilla 

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