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Salmon trout rolls with bacon 
Vegetables caponata 

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Salmon trout (thinly sliced for carpaccio)

Bacon from Salumificio San Carlo

Diced vegetables (courgettes, aubergines, peppers)

Chopped onion (one)

Black olives (about ten)

Chilli pepper (to taste)

Cherry tomatoes

Capers (one tablespoon)

White vinegar (one small cup)

Caster sugar (one tablespoon)

Salt to taste

Pepper to taste

Extra virgin olive oil to taste

INGREDIENTS

HOW TO MAKE

  • Season the salmon trout fillets with salt and pepper, roll them up and wrap them in slices of bacon.

 

  • Place the rolls on an oven tray and bake in a hot oven for about 10 minutes.

 

  • Fry the diced vegetables in a little oil, add the desalted capers, onion, olives, chilli pepper and tomatoes.

 

  • Add the sugar and vinegar, salt and pepper to taste.

  • Serve the rolls piping hot with the vegetable caponata.

 

  • You can pair this dish with a cool sparkling white wine.

 

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