Tirino and Sagittario trout

The Tirino, which rises from the springs of Capo d’Acqua, and the Sagittario, which flows down through the gorges towards Anversa, are rivers of cold, very clear water. Trout live here, and the villages along the valleys have a tradition of cooking them.

The preparations are simple: grilled, butterflied and rubbed with oil and rosemary, or pan-fried with garlic, parsley and a splash of white wine. They are served with lemon and a side of potatoes or vegetables.

• 4 trout of about 300 g, cleaned
• 2 garlic cloves
• Parsley, rosemary, sage
• Half a glass of white wine (for the pan)
• Extra virgin olive oil
• Salt and pepper
• 2 lemons

1. Rinse the trout under cold water and dry them well with kitchen paper, inside too.
2. Put a sliced garlic clove, a sprig of rosemary and a few parsley leaves in each trout; season inside and out.
3. Grilled: rub the trout with oil and cook on a very hot grill for 5–6 minutes per side, turning once carefully.
4. Pan-fried: warm the oil with the garlic, lay in the trout and brown for 4 minutes per side; add the wine and let it evaporate.
5. Sprinkle with chopped parsley, add a drizzle of raw oil and serve with lemon wedges.

• For grilling use a double fish grill: the trout can be turned without breaking.
• Do not overcook them: the flesh is ready when it comes away easily from the bone.
• Smaller trout can be floured and fried whole.

We do not have photos of this dish yet: the image is an illustration made for this page.

The Tirino, with its crystal-clear water, is one of the cleanest rivers in Italy; in the valley people kept vegetable gardens and fished for the families of nearby villages such as Capestrano and Bussi.

The Sagittario runs through the gorges between Scanno and Anversa degli Abruzzi: here too trout was the Sunday fish for people living far from the sea.