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    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 »

    Genussrad Tramin © TVTramin Antie Braito

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