A show of classic pastas recipes updated to new cuisine, are trout sorrentinos, and you should not miss them with a good wine.
for 4 portions
3 units | EGGS |
400 g. | FLOUR 0000 |
n/a | SALT |
1 spoonful | OLIVE OIL |
FILLING
40 g. | BUTTER |
n/a | SALT AND PEPPER |
1 unit | SMOKED TROUT (250 grams) |
1 unit | LEEK |
SAUCE
50 g. | RAISINS (without seeds) |
20 g. | BUTTER |
2 units | MAIZE |
250 g. | HEAVY CREAM |
n/a | SALT AND PEPPER |
1 unit | SMALL ONION |
Dough
Make a crown, add salt, whipped eggs and oil, knead and let it rest 30 minutes.
Filling and baking
Cut the white part of the leek in Brunoise, and toss in butter. Clean the trout. Make fillets, flake and add to the previous preparation. Season. Cook 5 minutes and let it cool down. Stretch mass, place it in a mold for sorrentinos. Fill in an appropriate way, brush the edges with water and seal the pasta. Boil in plenty of hot water with salt till past is ready (when sorrentinos go up)
Sauce
Clean vegetables and grate maize and onion finely. Cook in a fry pan with butter during 10 minutes. Add cream, season and let it reduce till getting a soft and creamy sauce. For the chips, press raisins and to the low oven during 1 and ½ hours, till raisins are well dehydrated (this preparation can be made before).
Presentation
Serve sorrentinos with the creamy sauce, the raisins chips, some layers of smoked trout and grape tendrils.
Smoking is an ancient technique of conservation, where food is submitted to smoke of woods, without toxic resins. Smoke from wood of fruity trees is excellent. The most recommended are: apple tree (gives a sweet and ascetic flavor), lemon tree, orange tree (all citrus go well with fish), peach tree, plum tree (sweet flavor).
Trouts from Cuyo are species that adapt to life in sweet waters of lakes, rivers and creeks. They have an interesting size and a beautiful color. Their flesh has a color like salmon and a soft taste, but defined, that distinguish them from the rest of fishes.
“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”
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