Penne with trout and mozzarella
3 servings
30 minutes
Penne with trout and mozzarella is an exquisite dish of European cuisine that combines the delicate texture of pasta, the subtle flavor of trout, and the creamy softness of mozzarella. The fish, sautéed with zucchini and garlic in the aroma of white wine and cream, adds sophistication and lightness to the sauce, while parsley and spices make it fresh and rich. Italian motifs harmoniously intertwine with French elegance, creating a dish perfect for a family dinner or a romantic evening. It is important to serve with room-temperature aged mozzarella to fully reveal its texture, complementing the rich flavor ensemble. A wonderful choice for those who appreciate gastronomic pleasure!
1
Boil the penne according to the instructions on the package.
- Penne: 200 g
2
Cut the trout into large cubes, the zucchini into small slices, and finely chop the garlic and parsley.
- Trout: 200 g
- Zucchini: 1 piece
- Garlic: 2 cloves
- Parsley: 4 stems
3
In a well-heated pan, pour olive oil, add large pieces of trout and zucchini and fry for 4-5 minutes, stirring gently. Then add garlic, white wine, after a minute add cream and boiled pasta, mix everything and cook the sauce until it thickens slightly.
- Olive oil: 3 tablespoons
- Trout: 200 g
- Zucchini: 1 piece
- Garlic: 2 cloves
- Dry white wine: 50 ml
- Light cream (11%): 150 ml
- Penne: 200 g
4
At the end, add salt, pepper, parsley to the penne, and serve with slices of mozzarella (previously kept at room temperature for 30 minutes).
- Parsley: 4 stems
- Mozzarella cheese: 250 g
