Trout in Porchetta

1 whole trout, cleaned (per person)
Wild fennel
Garlic
Breadcrumbs, from day old ciabatta bread
Assorted wild herbs, left in sprigs
Virgin olive oil
Salt and pepper
Whole lemon, cut in half
Prosciutto fat, sliced into strips

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

"Angela's Italian Organic Oregano"

If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com

Ciao-Ciao!
Angela


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