Trout and Cabbage Farfalle Pasta with White Wine Sauce

Pasta with Trout

Category: Main Courses
Servings: 4

This delicious and light dish combines the delicate flavor of trout with the hearty texture of farfalle pasta, all perfectly complemented by sautéed vegetables and a white wine reduction. The dish comes together effortlessly, making it a great choice for both everyday meals and special occasions.

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Ingredients:

Instructions:

1. Prepare the Pasta Water: Begin by filling a large pot with water and bringing it to a boil over high heat. Once boiling, add a pinch of salt to season the water for the pasta.

2. Prepare the Vegetables: While waiting for the water to boil, peel and finely chop the shallot. Wash and dry the savoy cabbage, then remove the outer leaves and the tough central stem. Slice the cabbage into thin strips. Next, rinse the tomatoes, removing the stem, and chop them into small cubes.

3. Prepare the Trout: Take the trout fillets and remove the skin. To do this, gently slide the knife along the flesh from the tail to the head, ensuring you remove the skin in one piece. Check for any remaining bones by feeling the flesh with your fingers, and remove any that you find using kitchen tweezers. Once clean, cut the fillets into bite-sized cubes.

4. Sauté the Vegetables: In a large pan, heat the extra virgin olive oil over medium-high heat. Add the finely chopped shallot and sauté for a couple of minutes until softened and fragrant. Add the shredded savoy cabbage, seasoning with salt and pepper to taste. Cook over high heat, stirring occasionally, for about 10 minutes until the cabbage becomes tender and slightly caramelized.

5. Cook the Trout: Add the cubed trout to the pan with the cabbage. Stir gently to combine, then pour in the white wine. Allow the wine to cook off completely, letting the flavors develop. This will take about 2-3 minutes.

6. Add the Tomatoes: Once the trout has cooked through and the wine has evaporated, add the chopped tomatoes to the pan. Season with more salt and pepper if needed. Let the mixture cook for another 5-6 minutes, stirring occasionally, until the tomatoes have softened and released their juices.

7. Cook the Pasta: While the sauce is simmering, cook the farfalle in the boiling salted water until al dente, following the package instructions. Once cooked, drain the pasta, reserving a little bit of the cooking water.

8. Combine and Serve: Add the drained pasta to the pan with the trout and vegetable sauce. Toss everything together, ensuring the pasta is well coated with the sauce. If the mixture is too dry, add a splash of the reserved pasta water to loosen it up. Serve immediately, garnished with a drizzle of extra virgin olive oil or a sprinkle of freshly ground black pepper, if desired.

Enjoy Your Pasta with Trout!

This dish is a perfect balance of rich flavors and fresh ingredients, offering a satisfying meal that showcases the lightness of trout alongside the earthy warmth of cabbage and savory tomatoes. It’s a simple yet elegant meal that pairs beautifully with a crisp white wine or a light salad on the side.

Nutritional Information (approximate per serving):

This pasta with trout is not only a delightful meal but also a healthy one, rich in protein and full of fresh vegetables.