This cold salmon trout pasta is perfect in hot weather especially now when the thermometer is reaching almost 40 degrees C. (100 F) around here! It’s also easy to prepare ahead of time and even serve it the next day. You could easily substitute the trout with tuna, shrimp or practically any cooked fish. Continue reading
Topinambour crusted trout has become one of our favourite ways of cooking this fish. We recently chose it on the menu of the “Pastificio DeFilippis” restaurant in Torino. I highly recommend this place if you ever visit this interesting city. Adjacent to the restaurant there is also their pasta and grissini shop. It’s one of the oldest pasta and grissini makers in Italy. Afterwards you can’t miss having a coffee at the historic Cafe’ San Carlo in Piazza San Carlo, one of the most beautiful I’ve ever seen. I could have sat there for hours sipping my coffee except we had to catch the train back to Milan….only an hour away!