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Thursday, October 29, 2015

Whole Trout stuffed with Pancetta and Fennel

My recent trip to Italy meant the most decadent food markets, the best tomatoes, the most unbelievable cheese and the most outrageous, fresh pasta. I came back a little heavier than expected... But, my favourite meal of the trip had to be the whole stuffed Trout I made for lunch one day. I got up early in the morning and set off to the fish shop and to my glee I found the freshest, plumpest trout I'd set my eyes on in eons. I had to have it. And, since I was in Italy, I thought to pair it with some magical Italian ingredients: pancetta and fennel. Simple, but out of this world good.

I served mine with a simple rocket salad and a loaf of ciabatta. Heaven!