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Under the Tuscan Sun
Oct 2 - 8, 2005

Travel with Tony's Rosacci (yes, THE 'Tony' of Tony's Meats) to Tuscany for cooking lessons, tours, meals, wine, culture, history and more!

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from Chef Mick and Daniel Rosacci

Cooking Tips & Recipes from Chef Mick Rosacci Cooking help is as close as your TV! See Mick with Steve, Christine, and Jessica every weekend on Denver's Channel 7 News TheDenverChannel

Rocky Mountain Trout - Sunday 6/5/05

Rainbow Trout Sake
4 Whole Rainbow Trout -- boneless
8 Tbsp. Soy Sauce, Low Sodium
8 Tbsp. Sake
4 Tbsp. Sugar
4 Tbsp. Ginger -- finely grated

Rest trout on countertop for 30 minutes. Mix soy sauce, 6 TBS of the sake, sugar and ginger over medium heat, stirring to dissolve sugar. Bring just to a boil. Strain sauce through a sieve. Combine 2 TBS of sauce with remaining sake, rub on inside and outside of fish. Place rest of sauce back in saucepan and bring to a boil. Reduce heat and simmer to reduce by half. Place fish skin-side down in a pre-heated broiler 2" away from heat. Cook about 4 min, remove, brush with reduced sauce and serve.
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Hickory Smoked Grilled Colorado Trout w/ Heirloom Tomato Salad
2 (10-ounce) rainbow or brown trout, filleted
1-ounce garlic, chopped
1-ounce parsley, chopped
1-ounce basil, chopped
1 lemon
1 lime
1 cup extra-virgin olive oil
4 large heirloom tomatoes (yellow and red beefsteaks can be substituted)
8 ounces mixed spring greens
2 ounces white truffle oil
4 ounces high quality balsamic vinegar (preferably 25 year)

Salt and pepperYou will need to start your grill with hickory charcoal. Place trout in a casserole pan. In a small mixing bowl add the garlic, parsley, basil and squeeze half a lemon and lime in the herbs and garlic. Using a wire whisk slowly add 1/2 cup of olive oil to herbs and citrus. When well incorporated pour over trout and season with salt and pepper. Let sit for about 10 minutes.

Slice half the tomatoes in circles and lay on platter with wild greens. The other half of the tomatoes dice and place in another small mixing bowl. Add a little chopped basil, extra-virgin olive oil, a drizzle of truffle oil, to taste, and a drizzle of balsamic vinegar. Season, to taste.

Place trout on grill flesh side down and leave for about 2 minutes. Season skin side, flip and cook for 1 to 2 minutes longer.

Pull trout off grill and place over greens and sliced tomatoes, then randomly place heirloom relish over fish. Take remainder of balsamic and truffle oil and drizzle over salad. 2 servings. - Bob Mundell, Bloom Restaurant (in the Flatirons Mall - recommended!)
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Pistachio-Crusted Trout

2 (8-ounce) fresh caught trout, cleaned and filled, or two large red meat trout fillets
1 egg, well beaten
1/2 cup milk
Salt and freshly ground black pepper
All-purpose flour, for dusting
Panko bread crumbs
Crushed pistachio nuts (optional)
Olive oil, for sauteing trout

If using fresh caught trout, scale, bone, fillet, rinse and dry. When scaled the skin is edible, and adds a nice texture. Filets can also be skinned, but this makes them very delicate.

Combine egg and milk in a shallow dish to make an egg wash. Season flour with salt and white pepper. Crush nuts and combine with panko crumbs (up to a 1 to 1 ratio).

Dredge trout in seasoned flour, dip in egg wash, then pack in nut/crumb mixture. Transfer to a plate, separating with wax or parchment paper if needed. Keep in refrigerator until ready to cook.

Heat a large frying pan over medium high, and preheat oven to 325 degrees. Coat frying pan with olive, nut or canola oil to about 1/8 inch thick. When oil is shimmering (if it’s smoking, it’s too hot). Add fillets, skin side down, and cook until browned, about 2 minutes, turn and cook another 2 minutes and transfer to a paper towel lined pan and place in oven for 5-8 minutes longer. Serve. – Chef Mick Rosacci, Tony’s Meats & Specialty Foods
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Trout News
Ideal for cooking trout on a campfire.

Whole trout
Butter
Zucchini, Yellow Squash, Carrots, Red Bell pepper
Seasoning (salt, pepper and herbs or Cajun spice)
Bacon

If trout is large enough, remove bones but leave whole. Grate or slice any combination of veggies into matchsticks. Sauté briefly in butter or cubed bacon, seasoning to taste. Remove from pan.

Lay trout in wet newspaper. Stuff with hot veggies and wrap in bacon slices, then wrap in newspaper (or lettuce leaves) and then aluminum foil. Place over slow coals or next to hot coals. Cook approximately 15 minutes. - chef mick

Recipe Archive

May 22, Wild Alaskan Salmon May 15, Berries May 1 - Cinco de Mayo April 24 - Sustainable Seafood April 17, Asparagus April 10, Lasagne March 27, Easter Trimmings March 13, Roast Chicken March 13, Corned Beef March 6, Braising is Amazing Feb 27, Oscar Munchies Feb 20, Soup is Good Food! Feb 13, Linguini & Clams Feb 6 - Superbowl Eats Jan 30 - Simple Salmon Jan 23, Carbs are not the enemy! Jan 16, Supercharge your diet Jan 9, Quick Healthy Soups Jan 2 - Skinny Cookin', Chicken

Dec 31 - Fondues Dec 26 - Winter Nose Warmers Dec 18 - Holiday Roasts Dec 11 - Standing Rib Roast Dec 5 - Sweet Treats Nov 27 - Puff Pastry Nov 21 - Sweet Potatoes Nov 14, Tomatoes and Lycopene Nov 7, Pici Pasta Oct 2, Chiles Sept 25, Pancakes Sept 19, Parmigiano-Reggiano September 12 September 4 August 28, Colorful Veggies August 21, Peaches August 14, Salmon August 7, Colorado Corn July 17, Tropical Tastes July 10 French Country Friday / Sat, July 2,3 Better Burgers

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