4 trout fillets
1/4 oz fresh leaves of wild fennel
17 oz of extra virgin olive oil
1 cured ham bone
1.5 oz trout roe
oz wild fennel seds
1 oz lemon zest
3 1/2 oz sheep milk ricotta cheese
8 slices of cured ham
1/4 oz sea salt in flakes
Dry the slices of cured ham in the oven at a low temperature, or in a dehydrator, until they are crispy by not too salted.
Cut each washed fillet in 3 parts. Cover the fillets and put in the fridge to rest.
Prepare the olive oil for the infusion and add the cured ham bones, fennel seeds and lemon zest. Keep the oil temperature at about 100°F.
Strain the oil and poach the fillets at about 130°F for 5 minutes.
Separately, mix some olive oil with the ricotta cheese, and salt. Blend the ricotta cheese and let rest in a fridge for 1 hour minimum.
Place the trout in layers with the crispy cured ham. Add sea salt in flakes and fresh fennel on top, along with trout eggs and ricotta foam.
Chef Flavio, of The International Kitchen’s A Culinary Adventure in Norcia, teaches the secrets of Umbrian cuisine using local ingredients such as black truffles, lentils, and lamb. These ingredients come from local farms and pastures. The Italian cooking classes are held in either the original house of the Biaconi family, or the beautiful kitchen of Vespasia restaurant. Chef Flavio teaches modern recipes and has previously worked in a variety of prestigious restaurants, including 1* Michelin Al Palazzo, 2* Michelin La Frasca, and I Vechhi Tempi.
For more information, please visit: www.theinternationalkitchen.com