Trotelle al Pomodoro

Trout in Tomato Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

Wonderfully fresh and tender young trout, simmered in a fresh tomato sauce laced with olive oil, parsley and garlic make up this fine dish from the mountains of the Abruzzi and the Molise. Do not use a large trout with a thick skin.


  • 30 g (1 oz) chopped fresh parsley
  • 1 clove garlic, chopped


Put the parsley, garlic and olive oil in a pan large enough to take all the fish, then fry for 1–2 minutes. Add the tomatoes and paste and mix together. Season with salt and pepper, then simmer for about 5 minutes.

Place the trout in the tomato mixture and spoon the tomato over them so they are semi-covered. Cover and cook for about 20 minutes, then serve with a dry fresh white wine lik