Trota Ripiena


4 trout, each 20-24 oz.
1 small carrot
2 shallots
1 small onion
3 oz. fresh mushrooms
1 stalk celery
1 cup red wine
2 1/2 oz. butter
6 peppercorns, crushed

How to make the Trota Ripiena – Stuffed Trout:

Gut, clean, and bone the trout. Wash, pat dry, and set aside. Chop the shallots, mushrooms, and parsley. Salt to taste, add peppercorns and half of the butter cut into pea-size pieces.

Prepare a smooth mixture, then stuff the fish with it. Put the onion, carrot and celery cut into pieces into a fish poacher. Lay the trout on top and cover it with red wine—Cook over low heat. When the trout is done, please remove it from poacher skin, place it in a serving platter, and keep warm.

Filter the cooking liquid. Let it reduce a bit, add the butter, whisking vigorously to prevent separation, and cook until the sauce is scorching. Adjust seasoning, pour the sauce on the trout and serve immediately.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at