Trota Arrosto con Olive Nere e Verdi

1. 1

   Go fishing.

2. 2

   Build a wood fire.

3. 3

   Warm the olive oil in a small pan over the fire before it gets too hot and soften the rosemary with the garlic.

4. 4

   Combine the aromatics with the olives and spoon it over the insides of the opened trout.

5. 5

   Lay a slice of pancetta over the olive mixture, close the trout, and wrap another slice of pancetta around the trouts belly, securing it with a toothpick.

6. 6

   Roast the trout, in a wire fish griller or on an oiled grate, over the fire for 2 or 3 minutes to the side.

7. 7

   Drizzle the roasted fish with a few tears of good oil and eat them with oven-toasted bread and a red wine.

8. 8

   Though the trout can be sauteed in olive oil, it would seem to smudge the whole idea of their rusticity.

* Per serving · 4 servings · Values may vary.