Trout in Porchetta

Ingredients

For each person -
1 whole trout, cleaned
wild fennel
garlic
breadcrumbs, from day old ciabatta bread
assorted wild herbs, left in sprigs
olive oil
salt and pepepr
whole lemon, cut in half
prosciutto fat, sliced into strips

Method

Stuff each trout with sprigs of wild herbs, lemon, a few pieces of prosciutto fat, salt and pepper

Leave for at least a day for the flavours to be absorbed

Take a shallow tray and lie in the trout, sprinkle some breadcrumbs over, more herbs and, if available, some mountain hay

Bake in a wood oven at high heat or on the BBQ

This is delicious, freshly cooked and served very simply.

If baking in a normal oven where you cannot obtain a scorched flavour, you may choose to accompany it with a salsa piccante Salsa Piccante or a Sicilian dressing of fresh oregano, olive oil, salt, pepper and red wine vinegar.