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4 cups spinach
4 tbl. ricotta cheese
2 tbl. ground parmesan
1/2 lb. smoked bacon/cubed 1/2 in.
1 egg yolk sea salt and pepper
In a heavy skillet slowly saute the smoked bacon until it's browned. When done drain on papertowel and transfer to medium mixing bowl. Reserve 1
tablespoon of bacon fat. In the same skillet now add the reserved bacon fat. Slowly heat it up and then wilt the spinach using the back of a wooden
spoon.
When wilted chill on a sheet pan in the cooler. Once chilled, chop spinach roughly and add to bacon in the mixing bowl Also, add the parmesan,
ricotta and egg yolk. Season to taste and chill at least one hour. Now divide the filling equally amongst the four trout and fill the cavity. Remembering
to season salt and pepper. Brush each trout with olive oil on both sides. Make sure the grill is hot and cook trout for 5-6 minutes. Serve w/organic
green salad and a high quality balsamic vinegar
4 tbl. ricotta cheese
2 tbl. ground parmesan
1/2 lb. smoked bacon/cubed 1/2 in.
1 egg yolk sea salt and pepper
In a heavy skillet slowly saute the smoked bacon until it's browned. When done drain on papertowel and transfer to medium mixing bowl. Reserve 1
tablespoon of bacon fat. In the same skillet now add the reserved bacon fat. Slowly heat it up and then wilt the spinach using the back of a wooden
spoon.
When wilted chill on a sheet pan in the cooler. Once chilled, chop spinach roughly and add to bacon in the mixing bowl Also, add the parmesan,
ricotta and egg yolk. Season to taste and chill at least one hour. Now divide the filling equally amongst the four trout and fill the cavity. Remembering
to season salt and pepper. Brush each trout with olive oil on both sides. Make sure the grill is hot and cook trout for 5-6 minutes. Serve w/organic
green salad and a high quality balsamic vinegar