Fettucine with smoked trout
Recipe of the region Tramin – Lake Kaltern
INGREDIENTS FOR THE FETTUCCINE
230 g flour
80 g wholemeal flour
150 g eggs
8 ml olive oil
salt
INGREDIENTS FOR THE MUSTARD SAUCE
50 g creme fraiche
2 g roasted caraway, ground to a powder
5 g roasted garlic purée
7,5 g Dijon mustard
7,5 g mustard seeds
salt
pepper
INGREDIENTS FOR THE SMOKED TROUT
2 pieces of smoked trout fillet
8 tablespoons of savoy cabbage
8 tablespoons of radicchio
4 tablespoons of olive oil
Method
RECIPE FOR 4 PEOPLE
Fettucine
Mix together all the ingredients in a food processor. Then knead the dough by hand until it no longer crumbles. Turn the dough through the pasta machine. Boil 4 litres of water in a large saucepan. Add some salt and the fettucine and cook for around 6-8 minutes.
Mustard sauce
Mix the ingredients together.
Preparing the smoked trout
Sauté the savoy cabbage and radicchio in a frying pan over medium heat for 1-2 minutes. Add the trout, mustard sauce and water. Add the fettucine and mix well with the trout and sauce. Garnish with chopped parsley.
The Nussbaumer Gewürztraminer from the Kellerei Tramin is the ideal accompaniment for this dish. The multi-award winning Gewürztraminer from Italy impresses with its elegant, spicy and aromatic notes.
Recipe of the region Tramin – Lake Kaltern »
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